Whisk the egg whites until they hold
soft peaks. Gradually whisk in the sugar until stiff and glossy. Spoon
the meringue into a piping bag fitted with a plain 1 cm/0.5 in nozzle
(tip) and pipe two 23 cm/9 in spirals of meringue on to a greased and
lined baking (cookie) sheet. Sprinkle with 15 ml/ 1 tbsp of chopped
nuts and bake in a preheated oven at 120°C/250°F/gas mark 1/2 for 2
hours until crisp. Transfer to a wire rack to cool.
Whip the cream until stiff, then fold in the remaining nuts. Use most
of the cream to sandwich the meringue rounds together, then decorate
with the remaining cream and top with the whole hazelnuts.