7 ounces hazelnuts
6 egg whites, at room temperature
pinch of salt
1 1/2 c sugar
2 t vanilla extract
1/2 t almond extract
1 c mini chocolate chips
6 ounces bittersweet chocolate, melted and cooled
3 c heavy cream
1/4 c powdered sugar
Chocolate shavings, for garnish
Spread hazelnuts on a baking sheet and toast at 350 degrees for 12 to 14 minutes, until browned. Cool slightly, then transfer to a towel and rub to remove the skins; chop the nuts. Lower the oven temperature to 225 degrees. Place parchment paper on 2 cookie sheets; draw two 8 inch circles on one sheet and one 8 inch circle on the other.
In the bowl, beat the egg whites and salt at medium high speed until soft peaks form. Gradually beat in sugar at high speed until stiff. Beat in vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.
Spread the meringue on the parchment circles and bake for 2 1/2 hours, until crisp; rotate pans halfway through baking. Turn the oven off, leave oven door ajar and let meringues cool completely.
In a bowl, beat cream and powdered sugar until firm. Remove the meringues from the parchment paper. Spread whipped cream on the layers and stack them. Refrigerate cake overnight. Serve at room temperature. Before serving garnish with chocolate shavings.
