3 eggwhites (from 60g eggs)
160 g (⅔ cup) caster sugar
1 tsp vanilla extract
3 tbsp hazelnut meal
2 tbsp cocoa powder, sifted
3 x 62 g tubs Nestle Diet Soleil chocolate mousse
15 g unsalted shelled pistachio nuts, thinly sliced
- Preheat oven to 100˚C (fan-forced). Line 2 trays with baking paper. Use an 8cm round cutter to trace 9 circles on each piece of paper with a thick black marker. Place the paper, marker side down on the baking trays.
- Using an electric mixer with a whisk attachment, whisk eggwhites until soft peaks form. Add sugar, 1 tablespoon at a time, whisking well between each addition, until sugar dissolves. Whisk in vanilla extract. Add hazelnut meal and cocoa powder and use a large metal spoon to fold in until combined.
- Evenly divide meringue within paper circles. Use a small spoon to spread out evenly over circles. Bake in preheated oven for 1 hour. Turn off oven and keep the door slightly ajar with a wooden spoon. Leave meringues in the oven for 1 hour to cool slowly, then transfer to an airtight container.
- Just before serving, spoon mousse into a bowl and whisk gently until smooth. Spread some mousse (about 1 tablespoon) over each biscuit. Sprinkle with a few pistachio slices and serve.