Name: Cherry and hazelnut meringues
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 3.00 eggs large, whites only; 175.00 g castor sugar; 50.00 g hazelnuts toasted and chopped; 150.00 ml yoghurt black cherry or berry; 150.00 ml cream lightly whipped; 225.00 g black cherries tinned, stoned and drained; 0.00 icing sugar

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Ingredients (7)

MERINGUE

3.00	eggs — large, whites only
175.00 g	castor sugar
50.00 g	hazelnuts — toasted and chopped

FILLING

150.00 ml	yoghurt — black cherry or berry
150.00 ml	cream — lightly whipped
225.00 g	black cherries — tinned, stoned and drained
0.00	icing sugar

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Method:

Whisk the egg whites and half of the sugar until very thick and glossy. Fold in remaining sugar and about three quarters of the hazelnuts.
Line two baking sheets with greaseproof paper and space 20 tablespoons of the mixture between the sheets.
Flatten slightly so that they’re all about the same size and sprinkle with the remaining nuts.
Bake in preheated oven for 1 1/2 hours at 140 °C until crisp. Set aside to cool.
FILLING:
Just before serving, fold the yoghurt into the whipped cream, then spoon or pipe onto the flat side of 10 of the meringues. Top with the cherries, then sandwich with remaining meringues.
Dust the tops with icing sugar and serve immediately.