Hazelnut Meringue

• 75 g (3 oz) hazelnuts
• 75 g (3

Chop the hazelnuts finely, preferably in a blender, and mix well with the almonds. Whisk the egg whites to stiff peaks. Add half the sugar and whisk again until the mixture is stiff and shiny. Fold in the remaining sugar and the nuts. Brush three 25 cm (9 in) sandwich tins lightly with oil and line with circles of baking parchment. Brush the lining paper with oil. Put the mixture in the tins an