Make hazelnut meringue by whipping six room temperature egg whites, with sugar until the mixture is frothy. Use a separate bowl to mix the dry ingredients of hazelnut wafers, ground hazelnuts, chopped hazelnuts and baking powder. Fold the dry ingredients into the meringue. Set aside 1 lb of the meringue mixture and then pour the rest into two 8” round pans lined with parchment paper.
Take the meringue that was put aside and spoon out small mounds onto a parchment lined baking tray.
Bake the meringue layers and the meringue mounds at 325 degrees for 50 minutes or until they are golden on top.
Note: The hazelnut meringue layers are delicate so I used round pans with a removable bottom to prevent them from breaking. To see how I did this step, please see the video here.