Preheat your oven to 140°C and line 2 -3 trays with baking paper.
Whisk the egg whites to stiff peak stage. Slowly add the castor sugar to the egg whites and whisk until a fluffy thick meringue has formed. Add the NOMU Vanilla Essence and whisk briefly to combine. Stir the NOMU Decadent Hot Chocolate pieces and 80g toasted hazelnuts into the meringue mixture.
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.
Recipe makes 12 large meringues.
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