Hazelnut meringues with hot chocolate sauce recipe

1. Preheat the oven to gas 1, 140°C, fan 120°C. Line a baking tray with baking paper. Mix the sugars together in a bowl (if there are any lumps in the brown sugar, rub them between your fingertips to disperse).
2. In a bowl, whisk the egg whites to soft peaks with an electric whisk. Continue to whisk, adding the sugar, 1 tbsp at a time, until the mixture is smooth and stiff; this should take about 5-6 mins. Whisk in the cornflour, then gently fold through three-quarters of the hazelnuts. Sift over the cocoa powder, then fold in two to three times until just marbled through.
3. Divide the mixture into 6 mounds on the prepared baking tray. Make a small indent in the top of each one with a dessert spoon. Scatter the remaining nuts over the outsides of the meringues. Bake for 2 hrs until the meringues easily lift off the baking paper, turn off the oven, open the door a crack and allow to cool in the oven for a further 1 hr, then transfer to a wire rack.
4. When ready to serve, make the chocolate sauce. Put the hazelnut chocolate spread in a heatproof bowl with 2 tbsp just-boiled water and mix well until fully combined. Place the meringues on serving plates, top each with a scoop of ice-cream and a scattering of pomegranate seeds. Decorate each with mint sprigs, if using. Serve drizzled with the warm chocolate sauce.

Tip: You can make the meringues up to 3 days ahead and store in an airtight container at room temperature.

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We recommend this recipe for a special occasion or treat, as part of a balanced diet.