100 g whole skinless hazelnuts
4 large egg whites
1 cup caster sugar
2 tsp cornflour
1 tsp white vinegar
400 ml thickened cream
1 tsp vanilla extract
2 tsp icing sugar, sifted
250 g fresh raspberries
- Preheat oven to 180 ̊C/160 ̊C fan- forced.
- Place hazelnuts on a baking tray and bake for 10 minutes. Cool slightly, then place in a food processor and grind to the texture of fine breadcrumbs. Set aside.
- Reduce oven temperature to 140 ̊C/120 ̊C fan- forced. Line 3 large baking trays with baking paper. Draw five circles of about 8–9cm in diameter on each sheet of paper (and six on one sheet, to make a total of 16). Turn the paper over so the markings are on the underside.
- Place eggwhites in the clean bowl of an electric mixer and whisk until soft peaks form. Gradually add sugar, whisking well after each addition to ensure it dissolves. Add corn our and vinegar and beat until the mixture is smooth and glossy. Fold in ground hazelnuts.
- Divide the mixture between the 16 circles, then, using the back of a spoon, spread and flatten out to fill each circle. Bake for 40 minutes. Turn off oven and leave meringues in the oven until they cool.
- Meanwhile, place cream, vanilla and icing sugar in a clean bowl and using electric beaters, whisk until stiff peaks just form.
- Next, remove the flesh from one of the mangoes and puree in a food processor or blender. Chill both the cream and puree until needed. Peel and thinly slice remaining mango.
- To assemble, place a spoonful of cream onto each of the meringue circles, spreading it to the edges. Top with a spoonful of mango puree, swirling to mix. Arrange the mango slices and raspberries on top of 8 of the meringues, then stack them in pairs to make 8 individual desserts.