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. Gradually add the castor sugar to the egg whites, mixing well between each addition, and continue whisking until a glossy thick meringue has formed. Add the Vanilla Extract and whisk briefly to combine.

Gently fold the Organic Dark Chocolate pieces and 80g toasted hazelnuts into the meringue mixture. Sift the NOMU Cocoa into the mixture and fold in twice to create rippled chocolate streaks. 

Dollop big spoonfuls of the mixture onto the lined baking trays and sprinkle with the remaining toasted hazelnuts.

Bake for 1 hour, then turn off the oven and leave to cool in the oven for 3 hours.

Tips:
– You can also add a pinch of NOMU Ground Cinnamon to the chocolate hazelnut meringues before baking.
– Replace the hazelnuts with roughly chopped pistachios.
– Sprinkle plain meringues with NOMU Sweet Rub before baking.
– Dip a metal skewer into pink food colouring to create gorgeous swirls through your meringues.