This delicious meringue was whipped up in 20 minutes, and cooked for 30 minutes.
I just thought I'm always getting the flour out and making basic cake, this time it's all about the eggs.
100g hazelnuts
4 large egg whites room temperature
200g light brown sugar
small chunk of stem ginger chopped
half a tsp ground cinnamon
4 large fresh strawberries sliced.
Put the oven on 200°C and toast the hazelnuts for 10minutes.
Take out and with your palms rub them so the skin flakes off.
Then crush them with your chopping board or large knife. Keep to one side, and let the smell fill your kitchen.
Whisk the egg whites until foamy then add sugar in three goes. Whisk until mixture is light brown, lump free and glossy.
Fold in the hazelnuts and ginger, add cinnamon, and strawberries.
Put in tin with removable base and on the top shelf for 30 minutes. Once the top is golden brown and knife comes out clean its ready.
Be cool, let it cool. I know it smells divine but it will taste better when you don't burn your mouth on it.
