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 and spread lightly with a spatula to the edges of each tin. Bake at 170˚C (325˚F, Mark 3) for 45 minutes. Leave in the tins for 5 minutes and then turn onto cooling racks, carefully removing the paper from the bases. Leave until cold. Whip the cream stiffly. Assemble the layers of meringue with the whipped cream and chosen fruit in between. Dust the top with icing sugar.
A scrumptious recipe from Mary Norwak. I usually make up individual-sized meringues.
© 1986 All rights reserved. Published by Macmillan.