6 large egg whites
1 ½ cups caster sugar
½ teaspoon white vinegar
½ teaspoon salt
25 grams dark chocolate, finely chopped (I used Whittakers 70%)
35 grams hazelnuts, finely chopped
½ cup Nutella
2 tablespoons icing sugar
1 tablespoon cocoa
35 grams hazelnuts
½ cup Nutella
Valrhona Caramélia Crunchy Pearls
good-quality cocoa for dusting
Preheat the oven to 120°C and line two trays with baking paper.
In a clean bowl or electric mixer – make sure there's no oil residue on the bowl – whisk egg whites until white and bubbling. Gradually add the sugar, vinegar and salt, whisking continuously as you do so, continuing until eggs have reached stiff peaks. Carefully fold through hazelnuts and chocolate chunks.
Melt Nutella in the microwave for 40 seconds until it reaches a liquid consistency. Spoon half over egg whites, do not mix through. Take large spoonfuls of the meringue and place on the baking trays. The Nutella should start swirling on its own. Drizzle remaining Nutella over meringues and swirl around using the back of a spoon.
Bake in the oven for 50 minutes then let cool completely.
Using an electric mix, whisk cream until light and fluffy and soft peaks are forming. Sieve over the cocoa and icing sugar and gently fold through, do not over-stir.
Take a large spoonful of cream and smear over meringue. Dollop a large teaspoon of Nutella on top, add hazelnuts and caramel pearls then dust with cocoa. Makes 18 meringues
Pantry note: Valrhona Caramélia Crunchy Pearls are available at sabato.co.nz