What you will need to make Meringues
4 large egg whites
225g light muscovado sugar
50g toasted chopped hazelnut
- Turn oven on 120 fan
- Whisk egg whites to stiff peaks
- Add sugar gradually, whisking until meringue is thick and glossy. Sprinkle in hazelnuts
- Spoon blobs of meringue onto lined baking sheet. Make a dip in top
- Bake for about 1-2 hours until pale golden and crisp
- Serve with whipped cream or yoghurt, topped with fruit compote – gooseberry works well
