Chocolate Hazelnut Gateau

• 8 oz. caster sugar
• 1 rounded dessertspoon cocoa
• 4

Mark circles 7 in. in diameter onto three pieces of greaseproof paper on three baking-sheets. Oil thoroughly, sieve the sugar and cocoa together. Whisk the egg-whites until stiff. Whisk in half the sugar and cocoa. Gradually fold in the remaining half. Using a ½ in. nozzle pipe spread the meringue on the marked circles. Cook in a slow oven