Dark chocolate, hazelnuts and Nutella are folded through soft pillowy meringue and baked. Top with either hazelnuts and nutella or your favourite summer fruit. 

HAZELNUT & CHOCOLATE MERINGUES

Makes 18 meringues

INGREDIENTS

MERINGUES
6 large egg whites
1 1/2 cups caster sugar
1/2 teaspoon white vinegar
1/2 teaspoon salt
25 grams dark chocolate, I used Whittakers 70%, finely chopped
35 grams hazelnuts, finely chopped
1/2 cup nutella

CHOCOLATE CREAM
200ml cream
2 tablespoons icing sugar
1 tablespoon cocoa

TO DECORATE
35 grams hazelnuts
1/2 cup nutella
Valrhona Chocolate Caramel Pearls
Good quality cocoa

Or fresh summer fruit
 

METHOD

MERINGUES
Preheat the oven to 120°C and line two trays with baking paper.

In a clean bowl or electric mixer, make sure there's no oil residue on the bowl, whisk egg whites until white and bubbling. Gradually add the sugar, vinegar and salt, whisking continuously as you do so, continue until eggs have reached stiff peaks. Carefully fold through hazelnuts and chocolate chunks. 

Melt Nutella in the microwave for 40 seconds until Nutella has reached a liquid consistency. Spoon half over egg whites, do not mix through. Take large spoonfuls of the meringue and place on the baking trays. The Nutella should start swirling on it's own. Drizzle remaining Nutella over meringues and swirl around using the back of a spoon. 

Bake in the oven for 50 minutes then let cool completely. 

CHOCOLATE CREAM
Using an electric beater, whisk cream until light and fluffy and soft peaks are beginning to form. Sieve over the cocoa and icing sugar and gently fold through, do not over stir.  

TO DECORATE
Top meringues with a large spoonful of cream, a dollop of Nutella, hazelnuts, caramel pearls and a dusting of cocoa powder.