Mini brown sugar and hazelnut meringue recipe

Instructions

1. Preheat the oven to 140 C, 120 C fan, gas 1. Place the egg whites in the bowl of an electric mixer and whisk on a slow speed until frothy. Increase the speed and whisk until very stiff, then start adding the sugar, a dessertspoonful at a time, until the mixture is very thick and glossy.
2. Fold in three-quarters of the hazelnuts. Spoon 12 heaped dessertspoonfuls of meringue on to the baking trays, allowing a little room for them to expand. Sprinkle the remaining hazelnuts on top and place the trays in the oven for 30 minutes.