Chocolate Hazelnut Meringue


for the Meringue:
4 egg whites
250g caster sugar
125g toasted and ground hazelnuts


125g plain chocolate
4 tbs of water
256ml double cream

To Finish:
50g melted chocolate


Chocolate Hazelnut Meringue




Whisk the egg whites. When stiff, whisk in two tablespoons of the sugar. Fold in the remaining sugar along with the ground hazelnuts. Using a piping bag fitted with a 1cm plain nozzle, pipe two 9 inch rounds on baking sheets lined with sillicone paper. Preheat oven to 120ºC and bake for 2 hours. Melt the chocolate along with the water and leave to cool. Whip the cream until it starts to thicken, then whip the chocolate into the cream and continue until the mixture is stiff. Use three quarters of the chocolate cream to sandwich the meringues together. Pipe the remaining cream around the top edge. Decorate with melted chocolate.