Chocolate and hazelnut meringue cookies

These are my new favourite cookie - very light and moreish but with a proper chocolate kick.  They're also an excellent wheat-free biscuit for any coeliacs out there.  This is an adapted version of a recipe for Beacon Hill cookies, which usually contain walnuts.  I've swapped them out for mellow hazelnuts and creamy chunks of white chocolate.

CHOCOLATE AND HAZELNUT MERINGUE COOKIES
Makes 20 cookies

205g dark 70% cocoa chocolate

3 large egg whites

⅓ tsp cream of tartar

150g caster sugar

100g blanched hazelnuts

¾ tsp vanilla extract

125g white chocolate, chopped into rough chunks

1) Melt the chocolate over a bain marie, then allow to cool a little.

2) Whisk the egg whites and cream of tartar until it reaches soft peaks, then gradually whisk in the sugar, a couple of spoons at a time, until shiny and thick. This will take a few minutes but it does need to be thoroughly mixed in.

3) Gently fold in the melted chocolate, hazelnuts, white chocolate and vanilla, trying not to knock out too much air as you do.  A few streaks of white meringue won't matter.

4) Preheat the oven to 350f/180c/gas mark 4

5) Line 3 baking sheets with greaseproof paper then drop large tablespoons onto the tray, and flatten slightly with the back of the spoon. They will spread a little so leave a centimetre or so around the edge of each

6) Bake for 15 minutes - if you don't have a fan assisted oven, turn them 180° halfway through cooking.  Leave to cool for 15 minutes before using a palette knife to transfer them to a on a wire rack.

These are A M A Z I N G while they're still warm!