Ingredients
Meringue:
1-1/4 cups plus 24 hazelnuts, toasted, husked
3/4 cup sugar
6 large egg whites
1/8 teaspoon cream of tartar
Filling:
whipped cream
caramel
Preparation
Make meringue:
Preheat oven to 300°F. Line large baking sheet with parchment paper. Draw three 9 x 5-inch rectangles on parchment. Turn paper over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop 1/4 cup nuts; set aside. Beat whites and cream of tartar in large bowl until foamy. Gradually add 1/2 cup sugar, beating until stiff and glossy. Fold ground hazelnut mixture into whites in 2 additions. Divide meringue among traced rectangles on parchment, spreading to edges. Bake meringues until crisp and light golden, about 1 hour 30 minutes. Turn oven off; cool meringues in oven 1 hour. Remove from oven.
To assemble:
Spread whipped cream between each layer, then cover top and sides. Drizzle caramel over top from side to side.
