Ingredients

3/4 cup plus 2 tablespoons (210g) egg whites, from about 6 large eggs, at room temperature

1/4 teaspoon cream of tartar

Pinch of table salt

1 cup (198g) granulated sugar, superfine preferred

3/4 cup (50g) King Arthur Almond Flour or hazelnut flour

1/4 cup (21g) unsweetened cocoa, Dutch-process or natural

3 caramel candies

1 1/2 cups (340g) heavy cream, divided

Pinch of table salt

2 tablespoons (17g) confectioners’ sugar

8 tablespoons (113g) unsalted butter, room temperature

1/2 cup (152g) chocolate-hazelnut spread, such as Nutella or JIF

1/2 teaspoon King Arthur Pure Vanilla Extract

1 cup (113g) confectioners’ sugar, sifted

Hazelnuts, toasted and chopped

Instructions

Step 1: Preheat the oven to 225°F. Place two racks equidistant from the top and bottom. Trace three 8-inch circles on two pieces of parchment paper and turn the parchment over on two baking sheets so the ink is facing down.

Step 2: In the bowl of a stand mixer, combine egg whites, cream of tartar, and a pinch of salt. Beat on medium speed until fine bubbles appear, then increase to medium-high and whip until soft peaks form. Gradually add granulated sugar while mixing until stiff and shiny peaks form but the meringue remains moist.

Step 3: In a small bowl, whisk together almond or hazelnut flour and cocoa powder. Sprinkle half over the meringue and gently fold it in with a spatula. Repeat with the remaining flour mixture, folding until the batter is smooth and the color is even but do not overmix.

Step 4: Using a piping bag or spatula, spread the batter evenly inside the circles on the parchment paper to form disks.

Step 5: Bake the disks for 1 hour. Turn off the oven and leave the meringues inside to dry for at least 3 hours or overnight for best results.

Step 6: To make caramel whipped cream, place caramel candies and 1/2 cup of heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth. Stir in the remaining 1 cup of heavy cream. Chill the mixture in the refrigerator for at least 1 hour.

Step 7: Beat the chilled caramel cream until soft peaks form. Add a pinch of salt and 2 tablespoons confectioners’ sugar, then whip until medium peaks appear.

Step 8: For the hazelnut filling, combine butter, chocolate-hazelnut spread, vanilla extract, and 1 cup sifted confectioners’ sugar in a mixer bowl. Beat with the whisk attachment until fluffy and smooth.

Step 9: To assemble, place one meringue disk on a serving plate. Pipe small spheres of hazelnut filling, leaving spaces for the caramel whipped cream. Spread one-third of the whipped cream over the filling. Add the second disk and repeat with hazelnut filling and another third of whipped cream. Top with the last disk and pile the remaining caramel whipped cream on top. Sprinkle with toasted chopped hazelnuts.

Step 10: Serve immediately or refrigerate as needed.

Tips & Variations

Use superfine sugar to help the meringue dissolve smoothly and achieve a glossy finish.

For a nut-free version, substitute almond or hazelnut flour with finely ground rolled oats or crushed freeze-dried fruit powder.

Allow the meringue layers to dry completely for a crisp texture; do not skip the extended drying time in the turned-off oven.

Try adding a pinch of espresso powder to the cocoa mixture for a mocha flavor twist.

FAQs

Can I make the meringue layers ahead of time?

Yes, you can bake and dry the meringue disks a day or two in advance. Store them in an airtight container at room temperature to keep them crisp until assembly.

What can I use instead of caramel candies?

You can substitute soft caramel sauce or dulce de leche for the caramel candies. Gently warm them with cream to create the caramel whipped cream base.