preheat oven to 180°c/160°c fan forced. grease 2 baking trays and dust with cornflour. using a side plate or small dinner plate, trace a 20cm circle on each tray.
beat egg whites until soft peaks form, add sugar gradually, beat until thick and glossy and sugar has dissolved. fold in vinegar, vanilla, hazelnuts and NESTLÉ dark choc bits.
spread half the meringue over each circle then bake 35 – 40 minutes until crisp. remove from oven and cool.
combine zest, cooled chocolate and cream; beat until thick and creamy; spread between meringue layers; dust with icing sugar if desired and serve with orange segments and more whipped cream.
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