Hazelnut Pavlova With Coffee Cream - cooking recipe

Ingredients

4 egg whites (room temperature)
1 tsp. vanilla
1/4 tsp. cream of tartar
1 2/3 c. sugar
1 c. ground hazelnuts (filberts)
2 oz. semi-sweet chocolate squares
3 Tbsp. margarine or butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. whipping cream
3 Tbsp. coffee liqueur
1/4 c. coarsely chopped hazelnuts (filberts)

Preparation

Preheat oven to 300\u00b0.
Draw two 8-inch circles on a boil-lined baking sheet.
In a large mixing bowl, combine egg whites, vanilla and cream of tartar.
Beat egg white mixture with an electric mixer on medium speed until soft peaks form (tips curl).
Gradually add 1 1/3 cups of the sugar, a tablespoon at a time, beating about 7 minutes on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved.
Gently fold in the 1 cup nuts.
Spread half of egg white mixture over each circle on baking sheet.
Bake 35 minutes.
Turn off oven.
Let meringues dry in oven, with door closed, 1 hour.