Line a baking tray with baking paper. Preheat oven to 140C degree Celsius.

Toast the hazelnuts in the oven for 15 minutes, or until the skins crack. Tip into a tea towel and rub off the skins. Set aside to cool while preparing the meringue.

Using an electric beater or stand mixer whisk egg whites and salt until stiff peaks form. Mix through the vinegar to stabilise, then slowly add the sugar one tablespoon at a time, mixing thoroughly between each addition. Add the vanilla and continue beating the meringue for five minutes until glossy.

Process the toasted hazelnuts in a food processor until finely ground. Add to the meringue in batches, using a large spoon to gently fold into the mixture. Be careful not to over-mix.

Dollop tablespoon-sized mounds on to the lined tray, leaving 2cm between each meringue, as they will spread a little as they cook. Place in the oven on the middle rack and bake for one hour then turn off the oven and leave to cool completely inside the oven. These can be made several days in advance and stored in an airtight container.

To prepare the labneh scoop the yoghurt into a cheesecloth-lined (or use clean tea towel) sieve set over a bowl. Twist the cloth to secure and place a heavy bowl or can of food on top to add weight and press out the liquid whey. Place the sieve and bowl into the fridge for 5-6 hours until the labneh is the thickness of cream cheese. Tip into a bowl and add the raspberry powder and honey to taste, then mash in the raspberries.

When ready to serve spread the labneh on to a meringue then sandwich with another. Repeat, and serve immediately.