Chocolate and hazelnut meringues

1. 1

   Preheat oven to 180C/160C Fan/Gas 4.

2. 2

   For the meringues, beat the egg whites in a clean bowl until stiff peaks form when the whisk is removed.

3. 3

   Add the sugar, one tablespoon at a time, whisking well.

4. 4

   Add the chocolate, cocoa powder, vinegar and nuts and gently fold into the meringue mixture.

5. 5

   Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it.

6. 6

   Transfer the tray to the oven and turn down the heat to 150C/130C Fan/Gas 2 immediately and bake for 45-50 minutes. (The meringues should be crisp on the outside and chewy in the middle.)

7. 7

   For the filling, place the cream, vanilla seeds and sugar into a clean bowl and mix together well.

8. 8

   For the sauce, place the chocolate hazelnut spread, butter, double cream and hazelnut liqueur into a pan over a low heat. Allow the ingredients to melt, stirring occasionally, until combined.

9. 9

   To serve, place a dollop of filling mixture between two meringues. Place onto a plate and pour the sauce over the top. Repeat with the remaining meringues and serve.

1 serving ≈ 125 g

Nutrition values are estimates. - means data is unavailable.