Instructions: Preheat oven to 170C/330F.
Line a baking tray with baking paper.

In electric mixer, whisk egg whites until stiff, then gradually add the first batch of caster sugar and continue to whisk until stiff and very glossy, about 5 minutes.

Mix together ground nuts, cornflour and extra sugar and gently fold into meringue. Fill a piping bag fitted with a 1 cm plain nozzle and pipe fingers 10cm in length.

Bake for 20-25 minutes or until golden in colour then turn oven off and allow to cool in oven.

When completely cold, sandwich together with whipped cream or buttercream and decorate with melted chocclate.

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.