Preheat the oven to 150°C and line two baking sheets with parchment paper.

Spread the hazelnuts in a pie plate and toast them for about 14 minutes, or until the skins begin to blister.

Transfer the hazelnuts to a kitchen towel and rub them together to remove the skins.

Coarsely chop the hazelnuts and place them in a bowl.

Add the cocoa powder, cornstarch, cocoa nibs, chopped chocolate, and ground cardamom, mixing well.

In a medium bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.

Gradually add the sugar in a thin stream, continuing to beat until the egg whites are stiff and glossy.

Add the vanilla and beat briefly to combine.

Gently fold in the dry ingredients, leaving some streaks for a marbled effect.

Scoop 8 level tablespoons of the meringue onto each baking sheet, then scoop the remaining meringue directly on top of each mound, forming small “clouds” or “snowmen.

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Bake in the upper and lower thirds of the oven for about 30 minutes or until the meringues are firm when tapped, shifting the sheets halfway through for even baking.