Well, it’s getting late in the year now for foraging, though there are still a few elderberries out there and there is still 2nd crop sorrel to be gathered if you are feeling adventurous. But if you picked hazelnuts when they were green, they will be ready to eat now. Hazelnut Meringue is one of the nicest way to eat them.
4 large free-range egg whites<
225g/8oz caster sugar / vanilla sugar (golden caster sugar works best)
2 tsp cornflour
1 tsp white wine vinegar
1tsp vanilla extract
handful of chopped hazelnuts
Place egg whites into a large clean bowl and whisk until soft peaks form
Add the sugar, a spoonful at a time, continuing to whisk until firm peaks form and the mixture becomes glossy and smooth
Whisk in the cornflour and vinegar then gently fold in hazelnuts and vanilla essence if used
Grease and line a large baking tray and spoon and spread the mixture into a large round.
Bake for ten minutes, then turn the heat down to the lowest setting and leave for 2-3 hours, or until crisp
Remove from the oven and allow to cool, then place onto a serving plate.
Best served with whipped cream and fruit (preferably blackberries!)