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. 

Pour 1 lb of meringue into three 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.

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.