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1
Heat the oven to 325 degrees F and arrange a rack in the middle.
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2
Line 2 baking sheets with parchment paper.
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3
Place the egg whites in the bowl of a stand mixer.
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4
Fill another, larger bowl about halfway with boiling water.
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5
Place the bowl with the egg whites in the hot water and swirl the whites with a whisk to warm them for a few minutes.
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6
Add the cream of tartar and salt to the egg whites.
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7
Using a mixer fitted with the whip attachment, beat the egg whites on medium-high speed until foamy.
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8
Increase the speed to high and add the sugar a little at a time, beating until stiff, glossy peaks form.
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9
Beat in the vanilla.
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10
Sift the cocoa over the meringue.
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11
Sprinkle the chocolate and hazelnuts over the meringue.
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12
Using a rubber spatula, gently fold in the cocoa, chocolate, and hazelnuts.
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13
Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart.
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14
You can also pipe the meringues onto the baking sheets using a pastry bag and a wide, plain tip.
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15
Bake for 3 minutes, then reduce the oven temperature to 300 degrees F. Bake until the meringues are puffed and look dry on the outside, about 20 minutes.
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16
Turn off the oven, prop it open, and let the meringues dry out slightly and cool completely, about 1 hour.
