Method

• 1.
  Preheat the oven to 140°C. Line 2 baking trays with baking paper.
• 2.
  Whiz chocolate in a food processor until very finely chopped, then place in a bowl with hazelnut meal, cocoa and icing sugar, stirring to combine. Set aside.
• 3.
  Whisk eggwhites in an electric mixer on medium speed for 2-3 minutes until soft peaks start to form. Increase the speed to high. Add caster sugar, 1 tablespoon at a time and whisking constantly, then add the vinegar and whisk until glossy stiff peaks.

• 4.
  Gently fold the chocolate mixture into the meringue – don’t overmix, it doesn’t need to be thoroughly combined.
• 5.
  Transfer meringue mixture to a large piping bag fitted with a 2cm fluted nozzle. Pipe small dollops of meringue (about the size of a 20-cent coin) on to the trays, spaced 3cm apart (or use a teaspoon to dollop the mixture onto the trays). Bake for 35-45 minutes, swapping trays halfway through to ensure even cooking, until the bases are firm, but meringues are still chewy in the centre. Transfer to wire racks to cool completely.
• 6.
  Place cooled meringue in cellophane bags and tie with ribbon. They’re great on their own or crumbled over ice cream.