You can use any nuts in this recipe, such as pistachios, macadamia or flaked almonds. Nuts add a nice savoury crunch to an otherwise very sweet plain meringue.

Makes 12

2 egg whites

1/2 c caster sugar

1/2 c icing sugar

1/3 c toasted hazelnuts, chopped

Preheat oven to 110C. Line a baking tray with baking paper. In a large bowl whisk the egg whites until firm. Add sugar one Tbsp at a time until thick and glossy. Fold in icing sugar until just combined then fold in the nuts, reserving a couple of Tbsp for sprinkling.

Dollop spoonfuls of meringue onto your tray and sprinkle with the remaining nuts.

Bake for around 80 minutes. The meringues should be crisp and dry.

Leave to cool on a wire rack.

Best served with whipped cream and fresh fruit.