Preheat your oven to 240 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Place 6 egg whites, 1 tsp corn starch, and 1/2 tsp cream of tartar into the bowl of a stand mixer. Using the whisk attachment, beat the egg whites on high speed.

Once the egg whites begin to form soft peaks, gradually add the sugar, then vanilla extract. Continue beating on high speed until stiff peaks form (about 10 minutes). At this point the egg whites should have a smooth and glossy look.

Pipe the meringues onto the parchment paper using a Wilton 366 tip. Pipe in and back a forth motion to create a ruffled looked. I piped each meringue into about 4 inches.

Bake the meringues in your preheated oven for 1 hour and 30 minutes. Once they’re baked, transfer the the baking sheet onto the counter to cool to room temperature.

Meanwhile, place the chocolate chips into a microwave safe bowl and melt it in the microwave with 30 second intervals. Make sure to mix throughly in between intervals.

Place the cold heavy whipping cream and 2 tbsp sugar into a large bowl. Using an electric mixer, beat the cream on high speed until soft peaks form.

Quickly add the melted chocolate to the cream and continue beating on high speed until stiff peaks form.

Pipe the chocolate cream onto the cooled meringues using the same Wilton 366 tip.

Top the meringue bites with chopped hazelnuts and fresh berries. Once the cream is placed on top of the meringues, they taste best up to 4 hours.