Chocolate and Hazelnut Meringue

Recipe by Belling

Ingredients
3 egg whites
6 oz (150g) caster sugar
2 0z (50g) milk chocolate, chopped
2 oz (50g) plain chocolate, chopped
2 oz (50g) toasted hazelnuts, chopped
1/2 pint (250ml) double cream, whipped
Cocoa powder for dusting
2 oz (50g) plain chocolate

Method
Preheat the oven to gas mark 1, 140° C (conventional) 125° C (fanned) Place a 6” and a 7” greaseproof circle onto a baking tray.

Whisk the egg whites until stiff.

Add half of the caster sugar, whisking it in gradually until the mixture is smooth and glossy.

Fold in the remaining sugar with a metal spoon and then fold in the chocolate and hazelnuts.

Divide the mixture between the greaseproof circles and flatten down slightly. Bake for 1 1/2 hours and then switch off the oven. Leave the meringues inside until cool.

Sandwich the meringue layers together with the whipped cream and dust the top with cocoa powder.

Melt the plain chocolate and drizzle over the top of the meringue.

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