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