Ingredients
Method
1.Preheat the oven to 140ºC. Line two baking trays with baking paper.
2.In a large, clean bowl, whip the egg whites, salt, vinegar and 2 tbsp of the sugar until you have a stiff foam beginning to form. Keep adding the sugar, bit by bit, beating well after each addition and keep beating until the mixture is stiff. Fold in the ground hazelnuts and lastly the strawberry powder. Don’t over mix as you want to retain the “marbled” effect of the strawberry powder.
3.Divide the mixture between the two baking sheets, spreading evenly into 2 long rectangles the same size. Bake for 1 hour until crisp and slightly browned.
4.Once cooked, remove from the oven, cool, then remove the baking paper.
5.Whip the cream, fold in the fresh and freeze-dried (if using) strawberries and pile onto one of the meringue rectangles. Top with the other meringue layer, pressing down gently to make a sandwich.
6.Refrigerate for an hour before serving to allow it to soften a little. Serve slices with additional fresh strawberries.
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