Homemade Rocher balls, super easy to prepare!

Preparation

1. Sift the ground hazelnuts and icing sugar together into a large bowl.
2. In another bowl, beat the egg whites until stiff, initially adding a part of the sugar. Once it starts to thicken, add the rest of the sugar and continue beating until you get a firm meringue.
3. With enveloping movements, integrate the meringue with the hazelnut mixture, using a spatula. Try to do it delicately to keep the structure airy of the meringue.
4. Preheat the oven to 120°C.
5. Line a baking sheet with parchment paper. With the help of a teaspoon previously immersed in cold water, place small piles of the mixture on the tray.
6. Place in the oven and bake for 10 minutes. Then, reduce the temperature to 90°C and let it cook for an additional hour.
7. Remove from the oven and allow the balls to cool completely.
8. Melt the chocolate in a double boiler or in the microwave, taking care not to burn it.
9. Dip each ball into the melted chocolate, allowing the excess chocolate to drain.
10. Place the chocolate-covered balls on a tray lined with parchment paper and let stand for an hour or until the chocolate solidifies.