Serves 6-8

For the meringue

6 eggs, whites

375 g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

175 g hazelnuts, lightly crushed, with skin if possible

For the filling

4 poached pears, all juice drained and roughly mashed

300 ml cream

 

Method

Preheat the oven to 150C.

Draw two circles with a 25cm diameter, on separate sheets of greaseproof/baking paper.

To make the meringues, whisk the egg whites in a large bowl until stiff. Gradually whisk in the sugar, a teaspoon at a time.

Mix the vinegar and corn flour to a smooth paste, then fold the mixture into the meringue with 150g of the hazelnuts.

Divide the mixture in half and spread it onto the two silicone paper circles, each on a baking sheet. Sprinkle the remaining hazelnuts over the top of the circles.

Bake the meringues for an hour, turn the oven off and leave the meringues to rest in the oven for another hour. Remove and cool.

Whisk the cream until soft peaks form, then fold in the pears. Spread the filling on one meringue and put the other meringue, right side up, on top. Dust with icing sugar and serve.