Hazelnut Meringue Cake

Serves: 6
Prep: 20 Minutes
Cook: 45 Minutes 

Ingredients

150g (3/4 cup) toasted hazelnuts

280g (2 cups) caster sugar

5 large egg whites 

 1 tbsp white wine vinegar

 300 ml ( 1 ¼ cups) whipped double cream

200g (1.6 cups) raspberries 

Directions

1. Heat oven to 190C/170C (374F/338F) fan/gas 5.
2. Blitz 150g (3/4 cup) toasted hazelnuts with 100g (2/3 cup) caster sugar in a food processor.
3. Whisk 5 large egg whites until stiff peaks form, then whisk in 180g (1 ½ cups) caster sugar a tbsp at a time. Fold the nut and sugar mixture and 1 tbsp white wine vinegar into the meringue.
4. Divide between two 20cm (7.9 inches) sandwich tins lined with lightly oiled baking parchment. 
5. Bake for 40-45 mins and cool in the oven. Sandwich the meringues with 300ml (1 1/4 cups) whipped double cream and 200g (1.6 cups) raspberries.

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Per Serving:

567 kcals
36g fat
14g saturates
50g carbs
4g sugars
2g fiber 
8g protein 
0.2g salt

Recipe Credit: BBC Good Food