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Preheat the oven to 250 degrees F.
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Line 2 large baking sheets with parchment paper and trace a 10-inch circle onto each piece of parchment.
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Finely grate the toasted hazelnuts (a rotary nut grater works best) into a bowl.
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Sift in 3/4 cup of the confectioners' sugar and toss to mix thoroughly.
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In a large bowl, beat the egg whites and cream of tartar on low speed until foamy, about 2 minutes.
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Increase the speed to high and beat until the whites nearly double in volume and stiff peaks form.
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Gradually beat in the granulated sugar, 1 tablespoon at a time.
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Beat until the whites are dense and glossy and form stiff peaks.
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With a large rubber spatula, lightly fold in the nut mixture until no white streaks remain.
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Use a tiny amount of the nut meringue to anchor the corners of the parchment to the baking sheet.
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Spoon half of the meringue onto one of the circles and, with a thin metal spatula, spread into an even layer to fill the circle.
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Form a second circle with the remaining meringue on the other baking sheet.
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Bake the nut mixture in the upper and lower thirds of the oven, switching positions once, until lightly browned and crisp throughout when tapped, 1 to 1 1/2 hours.
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The amount of time it takes to dry out will depend on the humidity of the day.
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Let cool to room temperature.
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(The recipe can be prepared to this point up to 2 days ahead.)
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Wrap the meringue layers, with the parchment still attached to the bottom (for stability), in a large sheet of foil to seal.
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TO ASSEMBLE THE DESSERT: Peel off the parchment paper from the meringue layers.
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Set one layer on a flat surface and spread evenly with 2 cups of the (room temperature) Hazelnut Praline Buttercream.
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Place the second layer, flat-side up, on top of the buttercream and press gently.
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With a metal spatula, spread the remaining buttercream evenly on the top and sides of the cake.
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To decorate, press the Hazelnut Praline around the sides of the cake and sift the remaining 1/4 cup confectioners' sugar evenly over the top or use stencils to create a design.
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Garnish with the whole hazelnuts.
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Refrigerate uncovered for at least 1 hour, or up to 24 hours to firm up.
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Serve chilled.
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HAZELNUT PRALINE BUTTERCREAM: In a small heavy saucepan, combine the sugar with the water.
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Bring to a boil over moderately high heat, stirring to dissolve the sugar.
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Boil without stirring until the syrup reaches the soft-ball stage, 244 degrees F on a candy thermometer, about 6 minutes.
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Meanwhile, in a bowl, beat the egg yolks and whole egg on high speed until pale, fluffy and quadrupled in volume, about 5 minutes.
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Gradually beat the boiling syrup into the eggs in a thin steady stream.
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Beat until the mixture cools to room temperature, 6 to 8 minutes.
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Gradually beat in the butter, 4 tablespoons at a time, and continue to beat until the buttercream is fluffy.
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Fold in the Hazelnut Praline.
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Use at once or cover and refrigerate overnight.
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Remove from the refrigerator at least 1 hour before using, to return to room temperature.
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(Makes about 3-2/3 cups) HAZELNUT PRALINE: Lightly oil a baking sheet and place the nuts in a single-layer in the middle of the tray.
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In a heavy saucepan, combine the sugar with the water.
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Bring to a boil over moderately high heat, stirring to dissolve Boil without stirring until the sugar turns golden, about 10 minutes.
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Drizzle the boiling caramel over the nuts and set aside until hard and cool, about 20 minutes.
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Break the nuts and caramel into chunks by hitting the bottom of the tray.
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Grind to a powder in a food processor, about 20 seconds.
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Use at once or store in an airtight container for up to 3 weeks.
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(Makes about 2 1/4 cups)
