- 3 free-range egg whites
- 175g (6oz) light soft brown sugar
- 50g (2oz) hazelnuts, chopped
- 50g (2oz) dark chocolate, melted
- You will need:
- 2 x baking sheets lined with baking parchment
Preheat the oven to 140 C, 120 C fan, 275 F, gas 1. Place the egg whites in the bowl of an electric mixer and whisk on a slow speed until frothy. Increase the speed and whisk until very stiff, then start adding the sugar, a dessertspoonful at a time, until the mixture is very thick and glossy.
Fold in three-quarters of the hazelnuts. Spoon 12 heaped dessertspoonfuls of meringue on to the baking trays, allowing a little room for them to expand. Sprinkle the remaining hazelnuts on top and place the trays in the oven for 30 minutes.