100g 70% dark chocolate
2 egg whites
½ teaspoon cream of tartar
50g fruit sugar
50g cocoa powder
50g chopped hazelnuts
½ teaspoon vanilla extract
Heat the oven to 180C. Melt the chocolate over a bain marie or in the microwave. In a large mixing bowl whisk together the egg whites until they reach soft peaks. Tablespoon by tablespoon add in the cream of tartar and sugar.
Fold the cooled chocolate, nuts and vanilla and cocoa powder into the mixture.
Onto parchment lined baking sheets drop teaspoons full of the mixture onto the parchment leaving 4cm around each dollop. Bake for 10-12 minutes or until slightly cracked on top. Leave to cool for 5 minutes before transferring to a wire rack.
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