Chocolate Hazelnut Meringues

I made these up this morning, and oh, they are good--and dairy-free!

Beat:
3 egg whites with
1/2 c. sugar
until glossy and stiff.

Sift:
2 T. cocoa over egg whites
and sprinkle:
1 1/2 c. ground hazelnuts (I just whirl my chopped hazelnuts in the blender for a minute)
over egg whites, and fold in with a rubber spatula.

Drop on parchment paper by the teaspoonful, and bake at 250 for about an hour and a half. Let them sit in the oven after the heat is turned off, until they are cool.

Best practice is to sandwich these together in pairs using Nutella spread (a chocolate-hazelnut affair found in the grocery store near the peanut butter).