Chocolate-hazelnut meringues

Instructions

1 Preheat oven to 120°C. Line a large baking tray with baking paper. Place egg whites in a large mixing bowl and use an electric mixer to whisk into soft peaks, slowly adding castor sugar and beating for 1 more minute or until peaks are stiff, smooth and glossy. Fold in  hazelnut meal then fold in cocoa lightly to create a colour swirl.

2 Use a teaspoon to place dollops of biscuit mixture on prepared baking tray (using 2 teaspoonfuls per biscuit). Leave at least 1cm between dollops.

3 Place baking tray in oven and bake for 25-30 minutes or until biscuits are crisp. You should be able to lift biscuits from baking tray in one piece. Leave biscuits to cool in oven, leaving door ajar.

4 Allow biscuits to cool before serving.