Ingredients
| 2 | Eggs, whites (Main) |
| ½ cup | Hazelnuts, roasted with skins rubbed off (Main) |
| ½ cup | Caster sugar |
| ½ cup | Caster sugar |
| ½ tsp | White vinegar |
| 100 g | Dark chocolate (Main) |
| ½ cup | Cream |
| 1 to dust | Icing sugar |
Directions
- Preheat oven to 120 degC. Put the hazelnuts in the processor and pulse until fine.
- Beat the egg whites until stiff. Add half the sugar and the vinegar and continue beating.
- Add the remaining sugar, continue beating, then fold through the hazelnuts.
- Drop in teaspoonfuls on a greased baking tray and bake for one hour.
- Melt the chocolate in a bowl over a saucepan of simmering water.
- Gently stir when melted then remove from the heat.
- Dip half of the meringues in the melted chocolate and leave on a tray to set.
- Whip the cream. Spread each chocolate-dipped meringue with cream, then top with a plain meringue.
- Dust with icing sugar before serving.