Hazelnut and chocolate meringues

Ingredients:

• 3 egg whites
• 1 cup of sugar
• 1/2 tsp vanilla sugar (optional)
• 1/3 cup coarsely chopped walnuts
• 1/3 cup coarsely chopped pecans
• 1/3 cup chocolate chips

Chocolate ganache for the filling:

• 140 g chopped semi-sweet chocolate
• 1/2 cup heavy cream

Preparation:

1. Beat the egg whites until stiff peaks form. Gradually add the sugar and vanilla until the whites form stiff peaks. Gently fold in the nuts and chocolate chips with a spoon. Using a pastry bag, pipe droplets of batter onto a parchment-lined baking sheet.
2. Bake for 20-30 minutes in a preheated oven at 150°C (300°F) until the meringue is firm but still white. Remove and cool. Serve stacked and spread with chocolate spread.
   
   Chocolate ganache spread: While the meringue is cooling, combine the chocolate and heavy cream in a microwave-safe bowl and heat in 45-second intervals, stirring well after each heating, until the mixture is smooth. Cool completely at room temperature.