Hazelnut Pavlova With Coffee Cream

• 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)

1. Preheat oven to 300u0b0.
2. Draw two 8-inch circles on a boil-lined baking sheet.
3. In a large mixing bowl, combine egg whites, vanilla and cream of tartar.
4. Beat egg white mixture with an electric mixer on medium speed until soft peaks form (tips curl).
5. 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.
6. Gently fold in the 1 cup nuts.
7. Spread half of egg white mixture over each circle on baking sheet.
8. Bake 35 minutes.
9. Turn off oven.
10. Let meringues dry in oven, with door closed, 1 hour.

egg whites, vanilla, cream of tartar, sugar, ground hazelnuts, semisweet chocolate squares, margarine, cream cheese, whipping cream, coffee liqueur, hazelnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=122262 (may not work)