How to make
Beat the egg whites and sugar in a metal bowl over a water bath with a wire whisk, until the sugar melts.
Then beat with a mixer, until a thick homogenous mixture is obtained.
The finely grinded hazelnuts and cocoa are added in portions and mixed carefully with a spatula. Add the vanilla.
The finished mixture is poured into a disposable piping bag, the tip is cut off and on baking paper or a mat for French macarons, pipe out circles at a distance from each other. Bake the aromatic meringues at 230°F (110°C) for about an hour.
When they cool down, they are stuck together with liquid chocolate and our hazelnut and cocoa meringues are rolled in pistachios.
