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1
Preheat the oven to 400.
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2
Put the hazelnuts in a pie plate and toast in the oven for about 8 minutes, or until fragrant.
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3
Turn the oven down to 200.
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4
Transfer the hot hazelnuts to a kitchen towel and rub them together to remove the skins.
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5
Let the nuts cool.
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6
In a food processor, pulse the hazelnuts with the 1/4 cup of confectioners' sugar just until finely ground.
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7
In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt at low speed until frothy.
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8
Add 2 tablespoons of the super- fine sugar and increase the speed to medium.
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9
Add another 2 tablespoons of superfine sugar and beat for 30 seconds.
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10
Increase the speed to high and slowly beat in the remaining 1/4 cup of superfine sugar.
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11
Beat for about 5 minutes, until the meringue is stiff and glossy.
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12
Fold in the hazelnuts.
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13
Spoon a heaping tablespoon of the meringue onto a parchment paper-lined baking sheet and spread into a 2 1/2-inch round; repeat to form 48 rounds.
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14
Bake for 20 minutes.
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15
Turn off the oven and leave the meringues in to dry for at least 3 hours or overnight.
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16
For each ice cream sandwich, scoop 1/4 cup of the ice cream onto the underside of a meringue and top with another meringue.
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17
Serve at once or wrap individually in plastic and freeze.
