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1
Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and lightly butter it, set aside.
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2
If hazelnuts are raw, toast them in the oven, and then rub the skins off in a clean, dry dishtowel.
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3
Blanch toasted hazelnuts in boiling water for 30 seconds and then immediately chill them in ice water.
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4
Squeeze the nuts through the skins.
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5
Grind the hazelnuts in the bowl of a food processor fitted with a steel blade with 5 ounces confectioners' sugar, until smooth and fine, approximately 10 to 15 seconds.
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6
Whisk together the hazelnut powder, 2 ounces confectioners' sugar, and flour lightly.
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7
In a standing mixer, whip the egg whites on medium speed.
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8
When whites begin to foam, increase speed to high.
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9
When whites are at stiff peak, pour in the extra-fine sugar.
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10
Fold in dry ingredients in 3 additions.
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11
Pour meringue mixture into piping bag without a tip.
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12
Pipe teardrop shapes with 2-inch diameter bottoms onto prepared sheet pan.
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13
Bake for 7 to 8 minutes.
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14
Meringues will puff and begin to burst when finished baking.
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15
Meringues will be crispy on the outside but soft in the middle.
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16
Serve immediately, or let cool and fill or top with ganache.
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17
In a small sauce pan heat the heavy cream, vanilla bean, and Frangelico to a simmer.
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18
Place chocolate into a metal bowl.
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19
Once the cream simmers, remove the vanilla bean and pour it over the chocolate, stir until smooth.
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20
Let it cool to room temperature.
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21
With a rubber spatula, scrape ganache into a pastry bag fitted with a medium size star tip, and pipe into Hazelnut Meringues.
