Hazelnut Meringues with Philly & Berries

Ingredients:
- 3 egg whites
- 3/4 cup caster sugar
- 1 tablespoon ground hazelnuts
- 250g tub PHILADELPHIA Light Spreadable Cream Cheese
- 2 tablespoons icing sugar
- 1 cup passionfruit pulp
- 3 cups seasonal berries, to serve
- 1 cup passionfruit pulp, extra, to drizzle

Directions:
- Beat egg whites to stiff peaks in a large mixing bowl.
- Gradually add the caster sugar whilst still beating until thick and glossy.
- Gently fold through the ground hazelnuts.
- Place tablespoons of the meringue mixture onto lined oven trays, and spread out to approximately 10cm.
- Using the back of a spoon, make a slight indentation in the top of each meringue.
- Bake at 120 degrees C for 45-50 minutes, or until firm.
- Cool in the oven with the door ajar.
- Mix together the Philly*, sugar and passionfruit until smooth.
- Spread evenly over the cooled meringues, top with fresh berries, and drizzle with extra passionfruit pulp.