Ingredients
- 4 egg whites
- 250g unrefined brown sugar or caster sugar
- 3-4 drops vanilla essence
- 1/2 teaspoon vinegar
- 110g browned and ground hazelnuts
- 225g raspberries or other summer fruit
- 300ml double cream
- icing sugar for dusting
Method
Whisk egg whites until stiff, add sugar bit by bit and continue whisking until very stiff. Whisk in vanilla essence and vinegar. Then fold in nuts. Divide between two 20cm sandwich tins or make dollops on non-stick baking parchment. Bake 'bout 40-50 minutes in a 180c oven. Turn out onto wire racks to cool.
Note: The top of the meringue will be crisp and the inside soft like marshmallow. Whisk cream lightly and flavour with vanilla. Use 2/3rd's of cream to fill meringue and the remaining 1/3 on top, in a pattern of your choice, after dusting top with icing sugar. Put fruit in the middle and on top or just in the middle.
Note: When putting the two meringues together, put bottom to bottom, so that the two crispy outsides are facing outwards.
Enjoy...
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