Preparation
Begin by sifting the finely ground hazelnuts and powdered sugar into a spacious bowl.
In another bowl, whip the egg whites until stiff, gradually incorporating a portion of the sugar. As they thicken, add the remaining sugar and continue beating until a firm meringue forms.
Gently fold the meringue into the hazelnut mixture using enveloping movements, preserving the airy structure of the meringue.
Preheat the oven to 120°C and line a baking sheet with parchment paper. Use a teaspoon, moistened with cold water, to place small portions of the mixture on the tray.
Bake for 10 minutes, then reduce the temperature to 90°C and continue baking for an additional hour.
Once out of the oven, allow the balls to cool completely.
In a separate bowl, melt the chocolate, ensuring it doesn’t burn.
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