Chocolate Hazelnut Meringues

1. 1

   Preheat the oven to 300u00b0F. Line 2 baking pans with parchment paper.

2. 2

   Beat egg whites in a medium bowl with an electric mixer until stiff peaks form. Gradually add sugar and beat for 8-10 mins, until sugar dissolves. Add cocoa powder. Beat until combined.

3. 3

   Transfer mixture to piping bag fitted with large plain tip. Pipe 2-inch rounds about 2 inches apart onto prepared pans.

4. 4

   Bake for 30-35 mins, until firm. Allow to cool in turned off oven with door ajar.

5. 5

   Melt chocolate in a heatproof bowl set over a saucepan of gently simmering water. Remove from heat and stir in chocolate hazelnut spread. Cool.

6. 6

   Spread flat side of 1/2 the meringues with chocolate mixture. Spread flat side of remaining meringues with whipped cream. Sandwich together to serve.

No additional tips available.