Chocolate Hazelnut Meringues

Chocolate Hazelnut  Meringues for my Mum

For you, Mum.  I wish I had those marvellous eggs you have on the farm...


3 egg whites

⅓ cup golden caster sugar

1 tablespoon of PROPER cocoa powder

100 grams of chopped, dry roasted hazelnuts

1 teaspoon of white vinegar

1 teaspoon cornflour

Pinch of salt

2 teaspoons icing sugar

Dark chocolate to serve

Tia Maria

Pre-heat oven to 200°C

In a large mixing bowl combine the sifted in cocoa powder, cornflour, and ½ the caster sugar.  In a separate bowl beat the egg white until very stiff peaks form, adding the salt, vinegar and remaining sugar to stabilise and beat until very glossy.  Slowly combine the egg white mixture with the chocolate mixture, folding through the hazelnuts once well mixed.  Pipe or spoon meringues onto a greased and floured baking sheet, dusting with icing sugar.  Place in hot oven for 10-15 minutes or until the meringues rise firm up, then reduce oven to 150°C  and cook for another 1 ½ hours or until the meringues are totally crisp and sound hollow when tapped on the base (reduce cooking time if you prefer a chewy or marshmallowy centre to your meringues).  Turn off the oven and leave meringues in the oven until completely cooled.

Melt dark chocolate, adding a teaspoon of butter to improve gloss, add Tia Maria, drizzle over cooled meringues and serve with lightly whipped cream and raspberries.

Makes 12 generous sized meringues

Almonds also work well with this recipe, substitute Tia Maria with Amaretto.