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"These meringues are filled with nuts and chocolate. The soft centers in these meringues make this a delicious treat with a cup of espresso coffee or with ice cream or fruit salad and whipped cream." -- EclecticCooking.com

Ingredients:

4 egg whites
1-½ Cups (3 dl) sugar
1 tsp white wine vinegar
5 oz (150 g) hazelnuts (or other nuts)
5 oz (150 g) dark chocolate
3 candied ginger pieces

Directions:

Preheat the oven to 250° F (120° C) With a mixer, beat the egg whites, sugar and white wine vinegar for about 5 minutes until the eggs are very stiff. Melt 2 oz (60 g) of the chocolate and let it cool. Chop the rest of the chocolate into small pieces. Chop the nuts and mince the ginger. Add to the egg whites and fold in. Fold in the melted chocolate, so that you have stripes in the egg whites.

Line a baking tray with wax or baking paper. Take a tablespoon and scoop up a portion of the meringue and place on the baking tray. Bake the meringue for about 40 minutes. Remove, cool and serve. Can be stored in an airtight container or cake tin.

(Makes 12)

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