2 free-range egg whites
1/3 cup caster sugar
1/3 cup hazelnut meal
1 tsp cocoa powder
ON THE DAY
50g white chocolate, melted
50g dark chocolate, melted
Silver cachous, to decorate
Icing sugar mixture, to dust
Preheat oven to 100°C. Line 2 oven trays with baking paper.
Put egg whites in a large bowl and whisk on medium, with an electric hand mixer for 2 minutes or until firm peaks form. Add caster sugar, 1 Tbsp at a time, beating
until combined. Beat for a further 3 minutes or until a very thick, smooth mixture forms. Add hazelnut meal and cocoa, gently folding until just combined.
Transfer meringue mixture to a large piping bag fitted with a 2cm plain nozzle. Pipe mixture onto prepared trays in small ball pudding shapes about 3cm in diameter and about 3cm high. Bake for 1 hour, swapping trays halfway through cooking. Cool completely on trays. Transfer to airtight containers and freeze for up to 2 months.
On the day:
Defrost at room temperature for 1 hour. Spoon melted chocolates into 2 separate small zip- lock bags and snip tips.
Pipe chocolate onto tops of meringues, alternating between white and dark, and allow to drizzle down sides. Decorate with cachous and set aside for 15 minutes or until chocolate sets. Serve dusted with icing sugar.