Chocolate Hazelnut Meringue Mousse Biscuits/Cookie

Step 1: Preheat oven to 100C (fan forced).

Step 2: Line two trays with baking paper.

Step 3: Use an 8cm round cutter to trace nine circles on each piece of paper with a thick black marker and then place the paper, marker side down on the baking trays.

Step 4: Using and electric mix with a whisk attachment, whisk egg whites until soft peaks form and then add the sugar, 1 tablespoon at a times, whisking well between each addition, until sugar dissolves and then whisk in vanilla extract.

Step 5: Add hazelnut meal and cocoa powder and use a large metal spoon to fold in until combined and then evenly divide meringue with paper circles and then using a small spoon to spread out evenly over the circles.

Step 6: Bake in a preheated oven for 1 hour and then turn off oven and keep the door slightly ajar with a wooden spoon and leave meringues in the oven for 1 hour to cool slowly, then transfer to an airtight container.

Step 7: Just before serving, spoon mousse into a bowl and whisk gently until smooth and then spread some mousse (about 1 tablespoon) over each biscuit/cookie and sprinkle with a few pistachio slices and serve.

Step 8: TIPS - assemble just before serving as the meringues will start to soften if left too long with the mousse on top. Keep meringue biscuits in an airtight container for up to two weeks.