Yield: 8 portions
Egg whites – 6
Salt – pinch
Granulated sugar – 1 1/2 cups
Bittersweet chocolate – melted 6 oz.
Hazelnuts, toasted, coarsely chopped – 1 1/2 cups
Vanilla extract – 2 tsp.
Almond extract – 1/2 tsp.
Heavy cream – 4 cups
Confectioners’ sugar – 1/4 cup

Method : –

1. Beat whites with salt to form soft peaks. Slowly add granulated sugar while beating; beat until stiff and glossy, 3 to 5 minutes.
2. Using rubber spatula, mix in melted, slightly cooled chocolate, nuts, vanilla and almond extracts; fold lightly until marbled.
3. Trace 3 9-in. circles onto parchment-lined baking sheets. Spread meringue evenly among them.
4. Bake 1 to 2 hours at 250F until firm. Turn off heat; let sit at least 1 hour until solid. Remove meringues; cool.
5. Whip cream with confectioners’ sugar until soft peaks form. Assemble 3 layers. Fill pastry bag with whipped cream. Spread between and on top of layers; decorate top with remaining whipped cream.