Step 1Beat egg whites until foamy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar 1 tablespoon at a time. Beat until stiff peaks form and sugar is dissolved. Stir in vanilla and hazelnut extracts and hazelnuts.
Step 2Using tablespoon, spoon meringue onto 2 baking sheets lined with parchment paper for a total of 18. Bake at 275 degrees until meringues are firm and lightly browned, about 35 minutes. Let cool, then drizzle with chocolate.