Basil, raspberry and hazelnut meringues

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Here's a nice idea for meringues:(converted for SCD) Basil, raspberry and hazelnut meringuesMakes about 10 meringuesIdeally, make one batch with hazelnuts, and another batch with basil, adding whole raspberries to some of both for a wonderful splotch of pink through the white meringue.groundnut oil, for greasing4 egg whiteshoney to taste - as little as you can get away with to keep the meringues stiff. a pinch of saltthe grated zest of 1 lemona handful of raspberries plus more to eat the finished product with50g hazelnuts, chopped and toasted until golden, (I believe this is about 1/3 cup)or a good handful of basil leaves, roughly choppedPreheat the oven to 110C/gas mark ¼ /230 F. Rub a trace of oil over a sheet of greaseproof paper and use to line a baking tray. Alternatively, use oiled baking parchment or a silicone sheet. Whisk the egg whites until stiff and really dry – longer than you would for any other recipe that includes whipped egg whites. Continue whisking while you add the honey, little by little, until the whites regain as much of their former stiffness as you can get. Using a metal spoon, lightly fold in the salt, lemon zest, a small handful of raspberries and the hazelnuts or basil leaves, being careful not to knock out the air.Put tablespoonfuls of the mixture on to the prepared baking sheet and place in the oven for about two hours, until crisp but slightly gooey in the middle. Turn off the oven and, with the door open, leave the meringues in it until cold.Original recipe here:http://www.telegraph.co.uk/foodanddrink/recipes/7737152/-Raven-recipe-Basil-raspberry-and-hazelnut-meringues.htmlMara