Hazelnut Meringue Cakes

Hazelnut Meringue Cakes
20 Mins
Prep time
45 Mins
Cooking time
Serves 8

What you need

  • 4 egg whites
  • 1 tablespoon caster sugar
  • 1 tablespoon ground hazelnuts
  • 1 tablespoon gluten free cornflour
  • 2 teaspoons white wine vinegar
  • 1/2 tablespoon caster sugar
  • 2 tablespoons water
  • 50g hazelnuts, toasted
  • 250g tub PHILADELPHIA Light Spreadable Cream Cheese
  • 1/2 cup cream
  • 1 tablespoon caster sugar
  • 2 punnets strawberries, chopped

How to make it

  1. BEAT egg whites until stiff peaks form. Gradually add sugar until well combined. Fold through the ground hazelnuts, vanilla, cornflour and vinegar. Divide mixture into 16 and spoon onto a lined oven tray in 8cm circles.
  2. BAKE at 140ÂșC for 20-25 minutes. Allow to cool in the oven.
  3. PLACE sugar and water into a saucepan. Bring to the boil without stirring then simmer until syrup starts to turn golden brown. Remove from the heat, stir through the hazelnuts and pour onto a lined oven tray. Allow to cool and break into shards.
  4. BEAT the PHILLY, cream and sugar until thickened. Place a cooled meringue onto a serving plate, top with some PHILLY mixture, berries, a second meringue, then top with more PHILLY and hazelnut shards. Serve immediately.