1) Finely chop the chocolate and melt it in a water bath. Transfer it to a bowl and let it cool. Preheat the oven to 100 °. Gather the egg whites in a bowl, add the seeds contained in the pod of vanilla and start whipping with electric whips. When the egg whites start to be foamy, add the sugar one tablespoon at a time. Add vinegar and keep whipping for another 6-7 minutes, until you get one soda meringue.

2) Pour over the egg whites melted chocolate, mix once with a spoon without mixing the chocolate to the meringue and distribute the mixture in 12 tablespoons, well spaced, on a baking sheet lined with baking paper.

3) Cook the meringues in the oven for 2 hours. Turn off and let them cool in the oven off, with the door slightly open. Mount the cream, mix it only partially with the hazelnut cream, stuffed the meringues pairing them two by two and serve them immediately.