Romanian mill wheels (chocolate and hazelnut meringues)

Method

1. Heat the oven to 120°C fan/gas ½ and line a baking sheet with baking paper. In a large bowl, whisk the egg whites to soft peaks, then gradually add the sugar and lemon juice until the meringue forms very stiff peaks and the sugar has dissolved. Transfer to a piping bag and pipe 24 meringues of equal size onto the lined sheet. When piping, keep the nozzle very close (around 2mm) to the baking paper, without swirling, lifting slightly to create height. Make them about 3.5cm in diameter. Dip a finger in cold water and gently tuck in any peaks that are sticking out.
2. Bake for 40 minutes, then turn off the oven and allow the meringues to cool in it for a few minutes with the door left ajar. Transfer to a cooling rack.
3. Make the filling by heating the cream in a small saucepan. Chop the chocolate finely, place in a heatproof bowl and pour the hot cream on top. Stir well until it looks glossy.
4. Sandwich together 2 meringues with a little chocolate, then sprinkle some hazelnuts on the outside of the filling. Put on a pretty plate and serve.