Whisk the egg whites until stiff, then whisk in half the sugar and fold in
the remainder. Pipe or drop 5 ml/1 tsp quantities of the mixture on to a
lightly greased baking (cookie) sheet. Bake in a preheated oven at 140°C/
275°F/gas mark 1 for 50 minutes, then leave to cool. Fold the honey,
hazelnuts and brandy into the cream and sandwich the meringues together
with the cream filling.