for 16 pieces

Egg whites

2	fresh egg white
2 pinch	salt
100 g	finest sugar

Decoration

1 bag	dark cake icing (approx. 120 g), melted
80 g	hazelnut, finely chopped

How it's done

Egg whites

Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the mixture becomes very stiff.

Hearts

Transfer the mixture to a piping bag with a smooth nozzle (approx. 16 mm in diameter), pipe approx. 16 hearts onto a tray lined with baking paper.

To bake/dry

Approx. 10 mins. in the lower half of an oven preheated to 120°C. Reduce the heat to 100 °C and allow the meringues to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool.

Decoration

Pour the cake icing into a small bowl, empty the nuts onto a plate. Dip the base of the hearts into the icing, allow the excess to drip off, place on top of the nuts and press down gently. Place the meringues on the baking paper and leave to dry.

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