BEAT egg whites to stiff peaks in a large mixing bowl. Gradually add the caster sugar whilst still beating until thick and glossy. Gently fold through the ground hazelnuts.
PLACE tablespoons of the meringue mixture onto lined oven trays, and spread out to approximately 10cm. Using the back of a spoon, make a slight indentation in the top of each meringue. Bake at 120ºC for 45-50 minutes, or until firm. Cool in the oven with the door ajar.
MIX together the Philly, sugar and passionfruit until smooth. Spread evenly over the cooled meringues, top with fresh berries, and drizzle with extra passionfruit pulp.