Chilled whites add a pinch of salt. Begin beating with a mixer. When the whites get whipped to a white solid foam, start adding the sugar (good small). Not all at once add, and parts. Added-whipped. And so on And so on until stable peaks.

Hazelnuts that I crushed in a coffee grinder.

Chocolate RUB on a small grater. In our whipped egg whites GENTLY! stir in chocolate chips and chopped nuts. In any case, no mixer involved!! carefully spatula cooking! And then everyone will have to go. Sorry, missed a step, putting some parchment... For the left trim with showerhead from the cooking bag ( ( In General, in a cooking bag with nozzles not suggest to pawn-clogged nuts. Spread a spoonful on the parchment. And put in a preheated 150 degree oven. Immediately diminish the degree to 110... and forget about the meringue)I Have with this regime, they were dried for two hours... maybe more... but it was worth it!

Take out of the oven when the meringue is completely dry... Pry knife and you will understand immediately-ready or not) Leave to cool and to dry at room temperature in a dry place, what would the meringue is not damp. I cooked again in the night.. so in the morning, already tried them with pleasure))and What You want.!