Ready-made icing can be bought from most supermarkets ... Use the freshest eggs you can or, if you prefer not to use raw egg whites, meringue powder or pasteurised egg whites can be substiuted ...

Line two trays with baking non stick parchment paper, mark out an 8” circle on both trays to use as a guide to fill your meringue ... and slowly add your icing sugar, spoon by spoon until ...

Fold in the reserved, chopped hazelnuts with the sieved cocoa powder ... decorate the top of the meringue with the white chocolate shavings, then dust with the icing sugar. Bring straight to ...

The icing sugar ... together to a fine powder in a food processor. The egg white should be aged, which removes (by evaporation) some of the moisture and makes the meringue more stable.