I am making a pavlova for eight people, will top with berries and whipped cream at serving time. I haven't made one in a long time. I want to add ground hazelnuts; should they be toasted before adding, or will the baking toast them sufficiently? And I seem to remember adding vinegar to meringues to make they chewy. Is that right? Will either addition deflate the meringue so much that it won't make a nice presentation, or should I not care because it will be so delicious?