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Ingredients
- 6 ozs shelled hazelnuts
- 5 egg whites
- 12 oz caster sugar
- 3 drops vanilla extract
- ¼ t vinegar
- ½ pint whipping cream
- ½ lb raspberries
- 1 T icing sugar
Ingredients
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Instructions
- Bake nuts in a moderate oven to release their shells and then grind to a coarse powder
- Whisk egg whites to a foam adding the sugar a tbsp at a time to stiff peaks. Add in vanilla and vinegar
- Fold in prepare nuts with a metal spoon.
- Turn into 2 x 9” lined baking tins and bake for 30-40 minutes at 190 C.
- When cool fill with the whipped cream and raspberries.