4 x egg whites
250g caster sugar
3 drops vanilla essence
100g ground hazelnuts
300mls double cream
Icing sugar for dusting
Pre-heat oven 190 C (Gas no5). Grease 2 x 8” cake tins & line with baking parchment.
Whisk egg whites, gradually adding sugar.
Whisk in vanilla essence & vinegar. Fold in ground nuts.
Divide mix between 2 tins & even out with knife.
Bake for 30-40mins until set. Turn out onto wire tray & allow to cool.
For filling, lightly whip cream & fold in rasps, adding a little icing sugar if necessary.
Sandwich meringue with filling & dust with sugar. Alternatively serve with a raspberry coulis (see rasp fool recipe).