Hazelnut 'ugly but good' meringue cookies

Ingredients

For 1 serving

• Egg whites20 g
• Hazelnuts15 g
• Sugar12 g
• Vanilla extract1 ml

Contains: nuts, eggs

Method

1. Preheat a conventional oven to 150 °C and line a baking tray with baking paper.
2. Toast the hazelnuts in a dry frying pan over medium heat for 4–5 minutes, shaking often, until fragrant and the skins start to flake; rub them in a tea towel to remove the skins and chop roughly.
3. In a clean, dry bowl whisk the egg white with an electric whisk; when it foams add the sugar a little at a time and the vanilla extract and keep going until glossy and holding stiff peaks.
4. Fold in the hazelnuts with a spatula, lifting from the bottom so you don't knock the air out.
5. Use two spoons to drop two rough mounds onto the tray.
6. Bake for 25 minutes, until dry, lightly golden and they lift off the paper; let them cool on the tray.