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1
Preheat the oven to 350.
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2
Line 2 baking sheets with parchment paper.
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3
Spread the hazelnuts in a pie plate and toast in the oven until fragrant and the skins have blistered, about 12 minutes.
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4
Let cool slightly.
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5
Wrap the nuts in a towel and rub them together to loosen the skins; let cool completely.
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6
In a food processor, coarsely grind the hazelnuts with the confectioners sugar and flour.
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7
In a large bowl, using an electric mixer, beat the egg whites at high speed until firm peaks form.
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8
Gradually add the granulated sugar and beat until the whites are glossy, about 3 minutes longer.
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9
Using a large rubber spatula, fold in the hazelnut mixture until it is fully incorporated.
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10
Transfer the meringue to a large pastry bag fitted with a 1/2-inch round tip.
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11
Pipe 1 1/2-inch mounds 1 inch apart on the prepared baking sheets.
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12
Bake the meringues on the upper and lower racks of the oven for about 15 minutes, or until the cookies are golden and crisp but still a bit soft inside; shift the pans from top to bottom and front to back halfway through baking.
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13
Let the meringues cool on the sheets.
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14
Meanwhile, put the chocolate in a bowl.
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15
In a small saucepan, bring the cream to a boil.
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16
Pour the cream over the chocolate and let stand for 1 minute, then stir until smooth.
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17
Drizzle the chocolate glaze over the meringues and let stand until completely set.
