Passion fruit pavlova

Whilst desserts aren't exactly great on the low GI rating, I wanted to be able to have treats. And I love this. It is a meringue, made with brown sugar and stirred through with toasted almonds, then sandwiched with cream (scented with vanilla) and passion fruit scooped straight out of the fruit.
One of the golden rules with low GI is nothing processed so, whilst brown sugar isn't great, it is better than white, and hopefully the nuts and the cream lowers the amount of sugar that will actually be absorbed into the blood stream.

Bash 100 grams of whole almonds in a pestle and mortar until most are powdery, but there are some bigger pieces for crunch. Put these bigger pieces in the oven for a few minutes to go brown. Leave the oven on.
Separate 4 eggs. Do each one individually since, if there is any yolk in the egg white the meringues will go hopelessly wrong. Using an electric whisk (or a serious amount of muscle power) whisk the whites until doubled in size, then add 100 grams of soft brown sugar and whisk until you can turn the bowl upside down without the contents falling out. Add a teaspoon of white wine vinegar then slowly fold in the almonds and a further 125 grams of soft brown sugar. Line a baking tray with baking paper (no oil or butter) and dollop a spoonful of the mixture on to the paper then shape into a 'nest'. Finish the rest and put in a hot oven (around 200 degrees) for around 20 minutes till they become a light golden colour. Allow to cool in the oven then remove, peel off the paper and layer with whipped cream and vanilla essence, and passion (or another) fruit.