Preheat your oven to 140°C and line 2 -3 trays with baking paper.
Whisk the egg whites with an electric mixer to stiff peak stage. Slowly add the castor sugar to the egg whites and whisk until a glossy thick meringue has formed. Add the NOMU Vanilla Essence and whisk briefly to combine, then gently fold the NOMU Decadent Hot Chocolate pieces and 80g toasted hazelnuts.
Divide the meringue into two separate bowls. Sift the NOMU Cocoa into one of the bowls, gently folding it into the meringue. Add the cocoa meringue mixture to the bowl of white meringue, only folding it in twice to create chocolate streaks.
Dollop big spoonfuls of the mixture onto the lined baking trays and sprinkle with the remaining 20g toasted hazelnuts. Bake for 1 hour. Turn off the oven and leave to cool in the oven for 3 hours.
Preheat your oven to 140°C and line 2 -3 trays with baking paper.
Whisk the egg whites with an electric mixer to stiff peak stage. Slowly add the castor sugar to the egg whites and whisk until a glossy thick meringue has formed. Add the NOMU Vanilla Essence and whisk briefly to combine, then gently fold the NOMU Decadent Hot Chocolate pieces and 80g toasted hazelnuts.
Divide the meringue into two separate bowls. Sift the NOMU Cocoa into one of the bowls, gently folding it into the meringue. Add the cocoa meringue mixture to the bowl of white meringue, only folding it in twice to create chocolate streaks.
Dollop big spoonfuls of the mixture onto the lined baking trays and sprinkle with the remaining 20g toasted hazelnuts. Bake for 1 hour. Turn off the oven and leave to cool in the oven for 3 hours.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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