-
Grease two 20cm sandwich tins, line
the bases with greaseproof paper, then grease the paper.
-
Toast the ground hazelnuts un a dry
frying pan, stir, until they turn a golden brown.
-
Whisk the egg whites until stiff, then
whisk in the sugar, 1 tbsp at a time.
-
Continue whisking until the meringue
is very stiff and holds its shape.
-
Carefully fold in the vanilla extract,
vinegar and hazelnuts.
-
Turn the mixture into the prepared
tins and level the surface.
-
Bake in oven, 350F, gas mark 4, 45-50
minutes.
-
Loosen the meringues from the tins
with a sharp knife, turn out and carefully peel off the paper.
-
Place on a wire rack and leave to
cool.
-
To make the filling, melt the
chocolate with the water in a heatproof bowl over a pan of gently
simmering water.
-
Remove from the heat and leave to
cool.
-
Whip the cream until it begins to
thicken, then whisk in the cooled chocolate and continue whisking
until stiff.
-
Sandwich the meringue rounds together
with the chocolate cream.
-
To decorate the meringue, melt the
chocolate in a heatproof bowl over a pan of gently simmering water,
remove from the heat, leave to cool.
-
Put the cooled chocolate in a
greaseproof piping bag, snip off the tip, then drizzle the chocolate
across the top of the meringue.
-
Leave to set, decorate with physalis,
if liked, ready to serve.
