Hazelnut Meringues with Philly & Berries

• 3 egg whites
• 3/4 cup caster sugar
• 1 tablespoon ground hazelnuts
• 250g tub PHILADELPHIA Light Spreadable Cream Cheese
• 2 tablespoons icing sugar
• 1 cup passionfruit pulp
• 3 cups seasonal berries, to serve
• 1 cup passionfruit pulp, extra, to drizzle

1. Beat egg whites to stiff peaks in a large mixing bowl.
2. Gradually add the caster sugar whilst still beating until thick and glossy.
3. Gently fold through the ground hazelnuts.
4. Place tablespoons of the meringue mixture onto lined oven trays, and spread out to approximately 10cm.
5. Using the back of a spoon, make a slight indentation in the top of each meringue.
6. Bake at 120 degrees C for 45-50 minutes, or until firm.
7. Cool in the oven with the door ajar.
8. Mix together the Philly*, sugar and passionfruit until smooth.
9. Spread evenly over the cooled meringues, top with fresh berries, and drizzle with extra passionfruit pulp.

egg whites, caster sugar, ground hazelnuts, philadelphia, icing sugar, passionfruit pulp, berries, passionfruit pulp

Taken from www.kraftrecipes.com/recipes/hazelnut-meringues-philly-berries-104179.aspx (may not work)