Hazelnut Meringue Cakes

• 4 egg whites
• 1 tablespoon caster sugar
• 1 tablespoon ground hazelnuts
• 1 tablespoon gluten free cornflour
• 2 teaspoons white wine vinegar
• 1/2 tablespoon caster sugar
• 2 tablespoons water
• 50g hazelnuts, toasted
• 250g tub PHILADELPHIA Light Spreadable Cream Cheese
• 1/2 cup cream
• 1 tablespoon caster sugar
• 2 punnets strawberries, chopped Safeway 1 lb For $3.99 thru 02/09

1. Beat egg whites until stiff peaks form.
2. Gradually add sugar until well combined.
3. Fold through the ground hazelnuts, vanilla, cornflour and vinegar.
4. Divide mixture into 16 and spoon onto a lined oven tray in 8cm circles.
5. Bake at 140 degrees C for 20-25 minutes.
6. Allow to cool in the oven.
7. Place sugar and water into a saucepan.
8. Bring to the boil without stirring then simmer until syrup starts to turn golden brown.
9. Remove from the heat, stir through the hazelnuts and pour onto a lined oven tray.
10. Allow to cool and break into shards.
11. Beat the Philly*, cream and sugar until thickened.
12. Place a cooled meringue onto a serving plate, top with some Philly* mixture, berries, a second meringue, then top with more Philly* and hazelnut shards.
13. Serve immediately.

egg whites, caster sugar, ground hazelnuts, cornflour, white wine vinegar, caster sugar, water, hazelnuts, philadelphia, cream, caster sugar, punnets strawberries

Taken from www.kraftrecipes.com/recipes/hazelnut-meringue-cakes-104212.aspx (may not work)