Chocolate Hazelnut Meringues

Another recipe currently on the go called for 2 egg yolks, so the two lonely egg whites found a home in an experimental meringue:

• In a clean bowl, whisk 2 egg whites until soft peaks form
• While whisking, gradually add 100g golden caster sugar until stiff peak stage
• Gently fold in 1tbsp cocoa powder and 30g chopped hazelnuts
• Pipe / spoon onto a greased or non-stick baking tray
• Cook at 140oC / 280oF / Gas 1 for ~35mins or until solid enough to remove from tray to cool, but still soft in the centre