Hazelnut Meringues

Ingredients

• 6 egg whites
• 300 g sugar
• 210 g hazelnuts

Method

1. 1

   Toast the hazelnuts lightly, then set aside to cool.

2. 2

   Whisk the egg whites with the sugar until they form stiff, glossy peaks. Gently fold in the hazelnuts, taking care not to deflate the meringue.

3. 3

   Spoon small mounds of the mixture onto a baking tray lined with baking paper. Bake for 5 minutes in an oven preheated to 180°C, then switch the oven off and leave the meringues inside to cool completely for 2–3 hours without opening the door. They will dry into delicate, crisp, nutty clouds.