Meringues with Chocolate, Hazelnuts and Baileys Cream

Method

Meringues:

1. Pre-heat oven to 120°C
2. Line x 2 baking sheets with parchment
3. Whisk the egg whites with an electric whisk until stiff but not dry.
4. Add the sugar a teaspoon at a time, whisk well after each addition. The meringue should be stiff and glossy.
5. Scoop spoonful’s of meringue onto the sheet to form blobs approx. 5 cm in diameter. 
6. Bake for 1 -1 ½ hours or until creamy in colour.
7. Turn off the oven and leave the meringues in there until cold. 

Chocolate ganache:

1. Heat the cream to a simmer, pour over the chocolate, stir through till smooth. Put 2 tbsp aside and chill the remainder.

To assemble, spoon Baileys cream on top of each meringue. Pipe on the chilled ganache. Drizzle with ganache sauce, top with hazelnuts.