Heat oven to 190c/170c fan/gas 5. Line 2 x 20cm sandwich tins with foil, then lightly oil the foil. Whizz the nuts in a processor until finely ground.
Whisk the egg whites in a bowl until they form stiff peaks. Whisk in most of the sugar, a spoonful at a time, until the mixture is stiff and glossy. Stir the rest of the sugar into the nuts, then fold into the meringue with the vinegar. Divide between the tins and level the tops.
Bake for 40-45 mins until firm, then cool in the oven. When the meringues are cold, carefully peel off the foil.
To serve, whisk the cream, icing sugar and Baileys together until softly stiff. Put one of the meringues, top-side down, on a plate, then spread with the cream and scatter over the raspberries. Put the other meringue layer on top and dust generously with icing sugar.
662 kcalories, protein 8g, carbohydrate 61g, fat 44 g, saturated fat 16g, fibre 3g, salt 0.21 g
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