4 lg. egg whites
8 oz. Castor sugar (or superfine granulated sugar)
3 to 4 drops vanilla
1 1/2 tsp. white wine vinegar
4 oz. hazelnuts (filberts)
1 c. heavy cream, whipped
Raspberries
Confectioners' sugar

1. Preheat oven to 350 degrees. Toast hazelnuts on a baking sheet for 5 to 10 minutes until the skin easily rubs off. Skin the hazelnuts, let cool, and then finely chop them.

2. Line 2 loaf pans with non-stick paper or aluminum foil.

3. Beat the egg whites until they form soft peaks. Beat in the sugar 1 tablespoon at a time until there are stiff peaks. Beat in vanilla and vinegar.

4. Gently fold in the chopped nuts.

5. Divide the mixture between the 2 pans. Bake for 30 to 40 minutes in the center of the oven. The meringues should be lightly brown when done. Cool in the pans.

6. When meringues are cool, remove from pans. Sandwich the meringues together with the cream and raspberries. Sprinkle top with confectioners' sugar.