Preheat oven to 300 degrees
In a mixing bowl whip ingredients above until stiff.
1 1/2 cup egg whites
1/2 teaspoon cream of tarter
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Mix together:
4 cups ground chopped hazelnuts (or almonds may be used)
2 Tablespoons cornstarch
1 1/2 cups sugar
Combine with egg whites, stir and fold in slowly being careful not to deflate the mixture.
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Line two 1/2 size sheet pans with parchment paper. With a pencil draw a round 10 inch circle on the parchment of each pan. Turn over paper in pan (pencil side down). Divide the mixture in evenly in 1/2, and spread it out in each of the 10″ circles just drawn.
In a 300 degree oven bake meringue layers for approximately 30 -40 minutes until the layers are golden in color. Turn off oven and let meringue layers dry in oven until oven cools.
After the layers have cooled you may carefully remove them from the parchment paper. Torte can now be assembled.
*Tips
- An egg separator is very useful. Save the yolks for another recipe.
- This torte looks beautiful when decorated, but the meringue easily breaks. After torte is assembled; place it in the freezer for several hours. Remove from freezer and with a serrated knife cut individual slices.
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