Clementine and Hazelnut Meringues

Clouds of soft and gooey meringue with a crunch of nut and a hint or orange, filled with a wicked fruity cream - perfect for any special occasion and you can make them well in advance.

Makes: 6 pairs
Prep time: 20mins
Cook time: 1-1½ hours

Ingredients:

• 50g freshly toasted hazelnuts, roughly ground
• 1 Clementine
• 3 large free range egg whites, at room temperature
• 1 heaped tsp cornflour
• 200g caster sugar
• 300ml double or whipping cream
• Juice of ½ lemon

Method:

1. Have ready at least two baking trays covered with non-stick baking parchment or tray liners. Preheat the oven to 170C/325F/gas Mark 3.
2. Carefully grate the rind of the Clementine on quite a large blade, and squeeze the juice into a small bowl.
3. Whisk the whites until stiff, then gently whisk in the cornflour and 1tbsp Clementine juice. When stiff again whish in half the sugar until the mixture is stiff and glossy. Now carefully fold in two thirds of the rest of the sugar along with the hazelnuts, folding slowly and gently to keep the volume and stiff texture.
4. Use two large tablespoons to form about 12 large even shaped meringues, spacing them well apart on the trays.
5. Place in the preheated oven but reduce the heat immediately to 160C/300F/gas Mark 2. Bake for at least one hour, rotating the trays half way through. Reduce the heat again if they are browning too much.
6. The meringues should be firm and crisp but you can leave them in the cooling oven if you like them slightly drier and crisper. Then allow to cool thoroughly.
7. Whip the cream until thick, then gradually beat n the rest of the Clementine juice and 1-2tbsp lemon juice, with sugar to taste, until the cream is stiff again. Sandwich the meringues into pairs with the cream and chill.

Tip:
If you wish to make the meringues in advance cool thoroughly and then store them in airtight tins. To keep them for several days add a little salt in a twist of foil.