Toast the hazelnuts for 10 minutes at 180c. Rub off the skins if necessary and roughly crush.

Whisk the egg whites in a very clean bowl until soft peaks, then gradually beat in the sugar, vanilla essence and white wine vinegar until very stiff.

Dollop the meringue onto a baking paper-lined tray and sprinkle with hazelnuts.

Bake at 180c for 35 minutes and allow to cool completely before removing from the baking paper.

Serve with berry coulis or compôte and dollops or drizzles of cream.