Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for about 10 minutes until fragrant and golden. Let them cool, then rub the skins off with a clean towel. Chop the nuts roughly and set aside.
In a clean, dry bowl, whisk the egg whites with an electric mixer until soft peaks form. Add the white wine vinegar and vanilla extract.
Slowly add the granulated sugar, a little at a time, while continuing to whisk. Keep beating until the meringue is stiff and glossy.
Gently fold in the chopped hazelnuts using a spatula. Be careful not to deflate the meringue.
Line a baking sheet with parchment paper and draw two circles about 8 inches (20 cm) wide. Spread the meringue evenly inside each circle.
Bake the meringue layers at 250°F (120°C) for 1 hour 15 minutes. The meringues should be crisp on the outside but still slightly soft inside. Turn off the oven and let them cool inside the oven with the door slightly open.
Prepare the filling: While the meringues cool, whip the heavy cream until soft peaks form. Add a little confectioners’ sugar if you like it sweeter.
Fold half of the raspberries gently into the whipped cream.
Carefully peel the meringue layers off the parchment paper. Place one layer on a serving plate. Spread the raspberry cream evenly on top.
Add the remaining fresh raspberries on top of the cream layer. Place the second meringue layer over the raspberries gently.
Dust the top with a little confectioners’ sugar before serving.
