Meringue kisses

Instructions

1. Line two baking sheets with non-stick baking parchment. Preheat the oven to Gas Mark 1/140°C/275°F.
2. Whisk the egg whites in a large, grease-free bowl, until stiff. Gradually whisk in the caster sugar, until the egg whites are stiff and glossy.
3. Gently fold in the hazelnuts and cocoa powder. Spoon the egg white into a piping bag fitted with a plain nozzle and pipe 30 small swirls on the baking sheets. (Alternatively, use two teaspoons to form small meringues.)
4. Cook for 1-1½ hours, until the meringues are dry and golden brown. Remove from the oven and leave to cool completely. Lift the meringues off the paper and transfer to an airtight container.
5. To make the filling, dissolve the coffee in teaspoons of boiling water. Cool.
6. In a bowl, whisk together the whipping cream and fromage frais, until smooth and thickened. (Use an electric whisk to do this.) Whisk in the coffee and a little icing sugar, to sweeten. Chill until required.
7. Sandwich the meringues with the fromage frais filling. Pile up on a serving plate and dust with the remaining. Sifted icing sugar.