Grosses Meringues aux Noisettes (Hazelnut Meringues) - Untested

From Madeleine Kamman's "Savoie: the Land, People, and Food of the French Alps" pg 392

6 egg whites

pinch of salt

1/3 cup confectioner's sugar

1 1/2 cups granulated sugar

2/3 cup peeled, toasted hazelnuts, halved

2 cups heavy cream

Hazelnut liqueur of your choice, to taste

1. Preheat the oven to 350F and roast the hazelnuts for about 15 minutes. Once completely cooled, rub the skins off and crack in half. Set aside.
2. Beat the egg whites to soft peaks with the salt.
3. Gradually beat in the confectioner's sugar until the whites form stiff peaks. 
4. Fold in the granulated sugar and the hazelnuts.
5. Preheat the oven to 175F.
6. Line a cookie sheet with parchment paper.
7. Divide the mixture into 12 equal portions.
8. With the help of 2 large spoons, shape the meringues and deposit them on the parchment.
9. Let them dry in the heated oven for about 4 hours. When done they should be ivory coloured.
10. Allow to cool completely.
11. Once the meringues are perfectly cooled, beat the cream to nearly stiff peaks. 
12. Add the liqueur to taste and finish beating until stiff.
13. Cut each meringue open through its center and pipe the cream into the opening. 

Very sweet.