Caramel Crunch Cake

1. 1

   Make meringue:

2. 2

   Preheat oven to 300u00b0F. Line large baking sheet with parchment paper. Draw three 9 x 5-inch rectangles on parchment. Turn paper over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop 1/4 cup nuts; set aside.

3. 3

   Beat whites and cream of tartar in large bowl until foamy. Gradually add 1/2 cup sugar, beating until stiff and glossy. Fold ground hazelnut mixture into whites in 2 additions. Divide meringue among traced rectangles on parchment, spreading to edges. Bake meringues until crisp and light golden, about 1 hour 30 minutes. Turn oven off; cool meringues in oven 1 hour. Remove from oven.

4. 4

   To assemble:

5. 5

   Spread whipped cream between each layer, then cover top and sides. Drizzle caramel over top from side to side.

No additional tips available.