Cookbook:Hazelnut Meringue

This recipe for hazelnut meringue can be used to make smaller meringue cookies or larger discs to serve as the base of another dessert such as a pavlova.

Ingredients

 * 1 lb (500 g) egg whites
 * 1 lb (500 g) superfine sugar
 * 1 lb (500 g) confectioners' sugar
 * 1 lb (500 g) skinned hazelnuts, finely chopped

Preparation

 * 1) Whip the egg whites to soft peaks.
 * 2) Gradually beat in the caster sugar, little by little, and continue whipping to form stiff peaks.
 * 3) Fold in the confectioners' sugar and nuts, working carefully to avoid deflating the egg whites.
 * 4) Line a baking sheet with parchment paper. With a pencil, draw circles of the desired diameter using a plate or cake tin.
 * 5) Using a pastry bag with a ½-inch plain round tip, pipe a spiral, starting at the centre of the circles, working outward toward the edge forming a disc about ½ inch thick.
 * 6) Bake at 250°F (120°C) until crisp and very lightly browned, 1½ to 2 hours.