Hazelnut and raspberry meringues

1. Draw eight 10-cm (4 in) circles on Bakewell paper.

2. Place on baking sheets. Whisk the egg whites in a bowl until stiff, then gradually whisk in the caster sugar until it forms a stiff and glossy meringue. Fold half of the hazelnuts into the mixture.

3. Divide the meringue mixture between the Bakewell circles. Spread over evenly, then sprinkle the remaining hazelnuts over the tops of four meringues. Bake at 140°C Gas 1 for 1-1 ¼ hours until crisp and dry. Remove from the oven, peel off the paper and cool on a wire rack.

4. To serve: Whisk the cream until it forms peaks. Use the cream and raspberries to sandwich together one plain and one hazelnut topped meringue. (This can be done up to 30 minutes before serving.)

5. Not suitable for freezing.

Recipe courtesy: Camera Press