Preheat your oven to 110ºC

Place both sugars and the egg whites in a double boiler or thick glass bowl over a saucepan of boiling water, ensuring that the base of the bowl does not touch the hot water. Heat for exactly 8 minutes until the sugar is dissolved, stirring gently to ensure the egg whites do not cook. Be careful not to over-mix at this point.

Pour the mixture into the bowl of a stand mixer and beat on high speed for 10 minutes with a whisk attachment until the mixture is thick, white and glossy.

Divide the meringue mixture evenly between two bowls. Gently fold a tablespoon of NOMU Sweet Rub into one of the portions. Spoon the meringues onto a greased baking tray and sprinkle with the chopped hazelnuts. For the other half of the meringue, briefly fold in a heaped tablespoon of sifted cocoa until the mixture is beautifully rippled. Spoon onto a separate greased baking tray.

Bake the meringues in the oven at 110 ºC for 1 hour. When ready, switch the oven off and leave the meringues inside to cool for about 40 minutes before serving.

Tip: Play around with any of your favourite toppings, like ground pistachios, crushed freeze-dried blueberries or finley blitzed nut praline.