Hazelnut Meringue Biscuits with Blueberries and a Kirsch Cream

For Biscuits 
3 Egg whites 
1 level Tbsp of corn flour 
1 Tsp vinegar 
100 g hazelnuts,  ground 
For Blueberry Sauce 
150 g blueberries, fresh or frozen 
50 g Sugar 
For Kirsch Cream 
150 ml whipping cream 
1 Tbsp sugar 
1 Tbsp kirsch
1.   For the Biscuits prepare an oven tray with greaseproof paper; make sure you use a good greaseproof paper. 
2.   Put the egg whites in a metal bowl if you have one if not glass or plastic. Beat the whites until they start to look frothy, add the vinegar and the corn flour and continue beating it all togeteher slowly. When the mixture looks like snow this means it has peaked, that means it iis ready for you to gently fold in the hazelnuts with a spoon. (I was told the egg whites are ready when you can turn the bowl upside down and they don't full out, but perhaps you shouldn't try....) 
3.   Spoon the mixture on to the baking tray to make biscuit shaped meringues. Bake for 15 mins at 180ºC then lower the oven to 150ºC for 5 mins. 
4.   Remove from the oven and let them cool for 5 minutes, after that peel them of the greaseproof paper and place them on a cake rack to finish cooling. 
5.   Place the blueberries and sugar in a bowl. (If frozen defrost in the microwave first) At this point the juices will come out of the fruit. 
6.   Beat the cream until it peaks and then add the sugar and Kirsch. 
7.   Place one biscuit on the plate, put one spoonful of cream on top, then place another biscuit on top (slightly to one side) then one spoonful of blueberries over the biscuit and cream. Don't forget that this could be done with other small fruits, such as, raspberries, blackberries, strawberries, etc.
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