In a large clean bowl, beat egg whites until stiff peaks form. Gradually beat in the caster sugar until thick and glossy. Gently fold in ground hazelnuts.
Place tablespoons of the meringue onto baking parchment lined trays. Spread each out to approximately 10cm. Make a slight indentation in the centre of each meringue. Bake at 120 C / Gas 1/2 for 45-50 minutes or until firm. Cool in the oven with door ajar.
Mix together cream cheese and passion fruit pulp until smooth. Spread over the cooled meringues and top with fresh berries. Drizzle with extra passion fruit pulp before serving.