Fig Hazelnut Meringues - cooking recipe

Ingredients

3 large egg whites
1/4 cup granulated sugar
1 tbsp cornstarch
3 None fresh figs, thickly sliced
1/2 cup hazelnuts, toasted and finely chopped
1/4 cup honey
1 cup heavy cream
1/2 tsp vanilla extract
2 tbsp powdered sugar

Preparation

Preheat the oven to 300\u00b0F. Grease 2 baking sheets. Using a pencil and a 5 1/2 inch diameter plate as a guide, draw 2 circles on a sheet of parchment paper. Repeat with second sheet of parchment paper. Place paper, marked-side down, on baking sheets.
Beat the egg whites in a large clean, dry bowl with an electric mixer on high speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating until sugar dissolves and mixture is thick, glossy and firm peaks form. Beat in cornstarch until well blended. Spoon meringue evenly onto circles on the parchment paper.
Bake for 25 mins or until dry to touch. Turn oven off. Cool meringues completely in oven with door ajar.
Place the figs and hazelnuts in a bowl. Drizzle with the honey; toss to coat. Beat the cream, vanilla and powdered sugar in a bowl with an electric mixer on medium speed until soft peaks form. Top meringues with the whipped cream and fig mixture.