Raspberry Hazelnut Meringue Cake

Directions

1. 1
   Butter and flour the sides of the sandwich tins and line the bottom with a disc of non-stick (silicone) cooking paper.
2. 2
   Set the oven at 375°.
3. 3
   Whisk the egg whites until stiff with a rotary or electric beater, add the sugar 1 tablespoon at a time and continue beating until the mixture is very stiff and stands in peaks. Whisk in the vanilla essence and vinegar, then fold in prepared nuts.
4. 4
   Divide the mixture between the two prepared tins and smooth the top with a pallette knife; bake 30-40 minutes but no longer. The top of the meringue will be crisp and the inside soft like a marshmallow.
5. 5
   Turn on to wire racks to cool.