INGREDIENTS

INSTRUCTIONS

Line three buttered baking sheets with parchment or foil and trace an 11"
circle on each sheet of parchment. Meringues: In a food processor grind
fine the hazelnuts with 1/2 cup of the sugar, transfer the mixture to a
bowl, and stir in 1/2 cup of the remaining sugar and the salt, stirring and
fluffing the mixture until it is combined well. In a large bowl with an
electric mixer beat the egg whites with a pinch of salt until they hold
soft peaks, add the remain- ing one cup sugar gradually, beating, and beat
the egg whites until they hold stiff glossy peaks. Fold in the hazelnut
mixture gently but thor- oughly and transfer the meringue to a pastry bag
fitted with a 1/2" plain tip. Starting in the middle of each parchment
circle pipe the mixture in a tight spiral to fill the circles and bake the
meringues on three evenly spaced racks or in batches in a preheated 250 F.
oven, switching the meringues from one rack to another every 20 minutes,
for one hour or until they are firm when touched. Remove the parchment from
the baking sheets, let the meringues cool on it, and peel off the parchment
carefully.  (The meri ngues may be made one day in advance and kept wrapped
well in plastic wrap at room temperature. ) Trim the meringues to auniform
size if necessary with a serrated knife and reserve the best-looking
meringue for the top layer. Spread the underside of one of the remaining
meringues with the melted chocolate (this will be the middle layer),
reserve it, chocolate side up, and put the remaining meringue (this will be
the bottom layer) on a large flat cake platter. See ChocolateMousse &
Raspberry Cream Dacquoise 2 for rest of directions (too large for one
recipe)
Recipe By     : Gourmet Magazine January, 1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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