Raspberry Hazelnut Meringues
|Caster sugar||4 Ounce (100 gram / 1/2 cup)|
|Vanilla essence||1 Teaspoon|
|Ground hazelnuts||2 Ounce (50 gram / 1/2 cup)|
|Raspberries||3 Ounce (75 gram)|
|Double cream||1⁄4 Pint (150 milliliter / 2/3 cup)|
|Icing sugar||To Taste|
Line a baking (cookie) sheet with non stick baking parchment as the mixture tends to be sticky.
Whisk the egg whites until stiff.
Whisk in half the sugar and continue whisking until glossy.
Fold in the remaining sugar, the vanilla essence and the nuts.
Using two teaspoons, shape the meringue into 24 small oval mounds on the baking sheet.
Bake in a preheated oven at 120Â°C/250Â°F/gas mark 1/2 for about 2 hours until dried out.
Cool on a wire rack.
Store in an airtight tin until ready to fill.
Mash the raspberries.
Whip the cream until stiff.
Fold the fruit into the cream and sweeten to taste with sifted icing sugar.
Chill until ready to use.
Sandwich the meringues together in pairs with a little of the cream filling.