Makes: 18-24
Ingredients:
7 egg whites
450g white sugar
30ml (2 tbsp) vanilla extract
A pinch of ground cinnamon
A pinch of ground nutmeg
A pinch of ground ginger
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Chocolate praline:
200g hazelnuts or almonds, toasted and chopped
100g sugar
200g dark chocolate, melted
Method: 
1. Prepare 2-3 large baking trays by covering with lightly greased foil.
2. Mix the eggs and sugar together in a microwave-safe bowl and microwave for about 4 minutes on high, stirring every 30 seconds until the mixture reaches 75°C. (You can also use a double boiler).
3. Pour the hot sugar syrup into the metal bowl of an electric mixer and whisk on high speed until it forms stiff peaks. Continue beating on medium speed until completely cool.
4. Fold in the spices, adding more to taste if desired.
5. Place in a piping bag with a star nozzle and pipe swirls onto a tray, ensuring you leave enough space between them for spreading.
6. Make the praline by spreading nuts on a silicone mat or baking paper on a baking tray.
7. Place the sugar in a dry pan and melt over high heat until you have a golden-brown caramel. Carefully pour over the nuts and allow to set.
8. Break up the nut brittle and place in a food processor and process till you have crumbs/praline.
9. Dip the bottoms of meringues into melted chocolate, then the praline. Allow to set and store in an airtight container...