Instructions: 1. Pre-heat oven to 200deg.C. Place hazelnuts on biscuit tray and place in oven for about 8 minutes or until the skins have cracked a little and give off a strong aroma. Remove from the oven and place on aa tea towel. Rub off the skins and allow to cool. Grind hazelnuts in a food processor until fine.

Reduce oven heat to 170deg.C.

2. Whip the egg whites with a pinch of salt and when holding shape, begin to add the sugar a half cup at a time, until all is added and the mixture is stiff and shiny. Fold in hazelnuts.

3. Make 2 X 23cm circles on baking paper and place on a baking sheet. Spread the meringue evenly over the paper, within the circles. Bake in oven for about 1 1/4 hours or until pale golden in colour and firm on the surface. Remove and cool.

4. Slice strawberries, cover one meringue thickly with whipped cream and strawberries, place the other meringue over and dust with icing sugar.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.