Recipe for Pavlova with candied chestnuts and hazelnuts.

Preheat the oven to 115°C (fan). Whip the egg whites until very stiff (in a very clean bowl).

Gradually add 220 g of sugar while beating, then incorporate the white vinegar and then the cornstarch – always taking care to beat continuously. The egg whites should be very firm, white, and shiny.

Gently fold in half of the chopped hazelnuts. Place a sheet of parchment paper on a baking tray. Using a large spoon, form 4 "nests," 8 cm high on the edges and deeper in the center.

Place the tray in the oven for 1 hour and 20 minutes, without opening the oven during cooking. At the end of the cooking time, turn off the oven but leave the tray inside for 30 minutes. Remove the tray and let it rest for another 15 minutes.

To finish, just before serving, place a nest on each plate, then add some crushed candied chestnuts and sprinkle with the remaining nuts.