Instructions: Line the cold shelf with bake o glide or non stick baking parchment.

Whisk the egg whites in a clean dry and greasefree bowl until white and fluffy. Continue to whisk while adding the sugar 1 teaspoon at a time.

Adding the sugar too quickly will cause the meringue to leak.

Lightly fold in the cornfiour mixture. Gently fold in the ground hazelnuts. Spoon the meringue mix onto the prepared baking sheet.

At this point remember the size of plate or tray you are serving the finished dish on!

To make a basket spoon the meringue round the sides of the circle.

Bake in the simmering oven for 2 hours until well set.

Remove from the baking sheet and turn upside down onto the sheet.

Return to the oven leaving the door slightly ajar unless your oven is very cool.

Continue to dry for 4 to 6 hours.

Remove from the oven and allow to cool before wrapping and storing or filling. When ready to fill whip the cream until it forms soft peaks.

Chop half the strawberries and fold into the cream.

Pile the mixture into the meringue shell. Decorate with strawberry halves. Because this method dries out the meringue shell the meringues can be filled 1 to 1 1/4 hours before eating.

The combination of a meringue nest filled with strawberries and cream is the epitome of summer. The addition of ground hazelnuts adds texture and flavour. The nuts can be left out if you prefer a clear white meringue or simpler flavour.

Serves 6

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