OMG doesn’t this look amazing? Definitely an impressive pud for a supper party and what’s more, everyone seems to like that magical combo of the lightest meringue, whipped cream and fruity pink raspberries.
RASPBERRY HAZELNUT MERINGUE
125g hazelnuts (skinned or pre-roasted/chopped)
4 egg whites at room temperature
250g caster sugar
Few drops of vanilla extract
Half tsp vinegar
350 – 450g fresh or frozen raspberries
150ml double cream
Icing sugar to decorate
How to prepare
If using skinned hazelnuts, put them on a baking tray and roast until lightly browned (about 10 mins on 190 degrees/ gas 5). Once cooled, pulse in food processor until finely chopped.
Whisk the egg whites until just holding their shape then gradually beat in the caster sugar, a heaped tbspn at a time. Add the vanilla extract and vinegar with the last tbspn of sugar.
Fold in the nuts and spoon the mixture into two lightly oiled nonstick 20cm cake tins with bases lined with baking parchment.
Bake for 30 or so minutes at 180 degrees until the meringue cakes are well risen and firm. Cool then strip off the parchment.
Whip the cream lightly and spread over the upturned base of one of meringues. Scatter over the raspberries and carefully place the other meringue on top. Sift over icing sugar and serve.
TIP: Use the leftover egg yolks when you next make scrambled egg or homemade mayonnaise. You can make the meringues a day or two in advance if you cool them completely and then store in an airtight container.