6 egg whites
1 ½ c caster sugar
1 c chopped hazelnuts
Preheat oven to 100
C. Trace 3 x 20cm round circles onto baking paper. Turn over and place on
baking sheet.
Beat eggs for 1 min. Then add sugar and beat further 6-8 mins until peaks form.
Add the hazelnuts or any other kind of nuts or almond meal.
Divide mixture in 3 and spread over circle shapes. Bake at for 3-4 hours until
crispy.
Assemble together
with sweetened cream and berries. Our bottom layer was strawberries, middle
layer blueberries, then raspberries on top.
It was divine.
For a 2-layer
meringue use 4 egg whites and ¾ c caster sugar.