Chocolate and hazelnut meringues
For the meringues
- 6 free-range egg whites
- 300g/10½oz caster sugar
- 50g/2oz chocolate (70 per cent cocoa solids), grated
- 3 tbsp cocoa powder
- 1 tsp sherry vinegar
- 150g/5oz hazelnuts, shelled, toasted, roughly chopped
For the filling
- 400ml/14fl oz double cream, whipped until soft peaks form when the whisk is removed
- 1 vanilla pod, split, seeds scraped out
- 1 tbsp sugar
For the sauce
Preheat oven to 180C/365F/Gas 4.
For the meringues, beat the egg whites in a bowl until stiff peaks form when the whisk is removed.
Add the sugar, one tablespoon at a time, whisking well.
Add the chocolate, cocoa powder, vinegar and nuts and gently fold into the meringue mixture.
Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it.
Transfer the tray to the oven and turn down the heat to 150C/300F/Gas 2 immediately and bake for 45-50 minutes. (The meringues should be crisp on the outside and chewy in the middle.)
For the filling, place the cream, vanilla seeds and sugar into a clean bowl and mix together well.
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.
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.