4 egg whites
1 cup Chelsea Caster Sugar
3/4 cupground hazelnuts
600 mlthickened cream, whipped
2 tsp Chelsea Icing Sugar
2 tsp vanilla bean paste
2 punnets(250g) raspberries
1 tbsp finely shredded mint
Chelsea Icing Sugar, to serve

Preheat oven to low, 150°C. Line 2 baking trays with baking paper.
In a large, clean bowl, beat egg whites with an electric beater until soft peaks form. Gradually beat in 1/4 cup Chelsea Caster Sugar until dissolved.
Beat in remaining Chelsea Caster Sugar a little at a time until thick and glossy. Stir in hazelnuts.
Spread 16 oval smears (about 5cm in diameter) of mixture evenly onto prepared trays.
Bake, 10 minutes, then reduce temperature to very low, 120°C. Bake, another 25-30 minutes. Turn oven off and allow meringues to cool in the oven with door ajar.
Meanwhile, in a clean bowl, beat cream, Chelsea Icing Sugar and vanilla paste together. Transfer half the meringues to serving plates and spread each thickly with cream mixture. Sprinkle with half the raspberries. Top each with a second meringue. Finish with remaining raspberries, and shredded mint leaves. Dust meringues with Chelsea Icing Sugar, to serve.