This crisp nutted meringue is used to make torte layers that can be filled with buttercream or alternated with sponge cake or génoise layers before filling. Use from 1/2 to 3/4 cup nuts, depending on how much nut flavor you wish.
Have all ingredients at room temperature, 68┬░ to 70┬░F. Preheat the oven to 200┬░F. Line cookie sheets with parchment paper. Trace two 8- or 9-inch or three 7-inch circles on the parchment, leaving at least an inch between them, and turn it upside down so that the tracing shows through but cannot transfer to the meringue.
Combine in a food processor:
1/2 to 3/4 cup whole nuts or pieces
1/3 cup sugar, preferably superfine
1 tablespoon cornstarch
Pulse until the mixture has the consistency of fine cornmeal; do not overprocess, or the nuts will become oily. In a large bowl beat on medium speed until soft peaks form:
1/2 cup egg whites (about 4 large whites yield 1/2 cup)
1/2 teaspoon cream of tartar
Very gradually add 1 tablespoon at a time, beating on high speed:
1/2 cup sugar, preferably superfine
Beat until the meringue holds very stiff peaks. Fold in the nut mixture. Shape and bake the layers as directed in To Form and Bake Meringues and Dacquoise.
