Fig Hazelnut Meringues

1. 1

   Preheat the oven to 300u00b0F. Grease 2 baking sheets. Using a pencil and a 5 1/2 inch diameter plate as a guide, draw 2 circles on a sheet of parchment paper. Repeat with second sheet of parchment paper. Place paper, marked-side down, on baking sheets.

2. 2

   Beat the egg whites in a large clean, dry bowl with an electric mixer on high speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating until sugar dissolves and mixture is thick, glossy and firm peaks form. Beat in cornstarch until well blended. Spoon meringue evenly onto circles on the parchment paper.

3. 3

   Bake for 25 mins or until dry to touch. Turn oven off. Cool meringues completely in oven with door ajar.

4. 4

   Place the figs and hazelnuts in a bowl. Drizzle with the honey; toss to coat. Beat the cream, vanilla and powdered sugar in a bowl with an electric mixer on medium speed until soft peaks form. Top meringues with the whipped cream and fig mixture.

No additional tips available.