Time to make: 26 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
3 egg whites
3/4 cup castor sugar
1/2 cup hazelnut meal
1 tablespoon cocoa powder
Total fat 1g
Saturated fat 0g
Dietary fibre 0g
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.
Make it gluten free: Check cocoa is gluten free.
These meringues are suitable to freeze.