CHOCOLATE HAZELNUT MERINGUE

MAKES 18-24

7 egg whites

450g white sugar

30ml (2 tbsp) vanilla extract

A pinch of ground cinnamon

A pinch of ground nutmeg

A pinch of ground ginger

Finely grated zest of 1 lemon

Finely grated zest of 1 orange

Chocolate praline:

200g hazelnuts or almonds, toasted and chopped 100g sugar

200g dark chocolate, melted

Prepare 2-3 large baking trays by covering with lightly greased foil. Mix the eggs and sugar together in a microwave-safe bowl and microwave for about 4 minutes on high, stirring every 30 seconds until the mixture reaches 75°C. (You can also use a double boiler). Pour the hot sugar syrup into the metal bowl of an electric mixer and whisk on high speed until it forms stiff peaks. Continue beating on medium speed until completely cool. Fold in the spices, adding more to taste if desired. Place in a piping bag with a star nozzle and pipe swirls onto a tray, ensuring you leave enough space between them for spreading. Make the praline by spreading nuts on a