- hazelnuts - 1 1/2 cups (7 oz)
- egg whites - 6 large (180 ml) at room temperature
- salt - pinch
- granulated sugar - 1 1/2 cups (superfine)
- vanilla extract - 2 tsp
- almond extract - 1/2 tsp
- mini chocolate chips - 1 cup (6 oz)
- bittersweet chocolate - 6 oz, melted and cooled
- nutri-whip or heavy cream - 3 cups
- icing sugar - 1/4 cup
- chocolate shavings and candied hazelnuts - for garnish
Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper. Draw two 8 inch rounds on parchment paper.
Spread hazelnuts on a second baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove skins. Chop nuts, lower the oven temperature to 225 degrees
In a bowl of standing electric mixer fitted with a whisk, beat the egg whites with the salt at medium high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff peaks. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.
Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp, rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.
In the bowl of a standing mixer, beat the cream with icing sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers and stack them. Refrigerate or freeze the cake overnight. Cut into wedges and serve at room temperature. Garnish with chocolate shavings before serving.