Raspberry And Hazelnut Pavlovas - cooking recipe

Ingredients

4 None egg whites
1 1/4 cups granulated sugar
3/4 cup ground hazelnuts
2 1/2 cups heavy cream
2 tsp powdered sugar, plus extra to dust
2 tsp vanilla bean extract
9 oz raspberries
1 tbsp fresh mint leaves, finely shredded

Preparation

Preheat oven to 300\u00b0F. Line 2 baking trays with parchment paper.
Whip egg whites to soft peaks. Gradually whisk in sugar, beating until thick and glossy. Fold in ground hazelnuts. Spoon mixture onto prepared trays in 16 ovals, each about 2 inches in diameter. Bake for 10 mins then reduce heat to 250\u00b0F and bake for 25-30 mins. Turn oven off and let meringues cool in oven with door ajar.
Whip heavy cream, powdered sugar and vanilla to medium-stiff peaks. Transfer 1/2 the meringues to serving plates and spread heavy cream over top. Sprinkle with 1/2 the raspberries then top each with a second meringue. Top with remaining raspberries and sprinkle with mint. Dust with powdered sugar.