Nutty Meringue Biscuit.

Method

1.  Place the Whipping It up in a grease-free mixing bowl and add the room temperature water.

2. Whisk on a low speed to start with until all the powdered mix has combined with the water. Scrape down the bowl to ensure all loose mix is now combined.

3. Turn up the speed on the mixer to high and whisk for around 7 minutes until the mixture has formed stiff peaks.

4. Take the mixing bowl off the mixer and gently fold in the chopped hazelnuts until all combined within the meringue mix.

5. Using a dessert spoon place a dollop of the mix onto greaseproof paper and flatten gently with the back of the spoon into a round shape. it does not have to be precise.

6. Bake in the oven for 12-15minutes until lightly golden and firm to touch.

7. Allow them to cool completely on the greaseproof paper before carefully peeling the biscuits off.

8. These biscuits will store for up to a week if placed in an airtight container.