Categories: Desserts 
      Yield: 12 servings 
  
      5 oz Hazelnuts 
           - lightly toasted & skinned 
      1 c  Confectioners' sugar 
      6    Egg whites; room temperature 
      1 pn Cream of tartar 
      1 c  Granulated sugar 
 
------------------------HAZELNUT PRALINE BUTTERCREAM------------------------ 
    3/4 c  Granulated sugar 
    1/2 c  -Water 
      5    Egg yolks 
      1    Egg; (whole) 
    3/4 lb Unsalted butter 
           - softened & lightly beaten 
  1 2/3 c  Hazelnut Praline; (below) 
 
------------------------------HAZELNUT PRALINE------------------------------ 
      5 oz Hazelnuts 
           - lightly toasted & skinned 
  1 1/4 c  Granulated sugar 
    1/2 c  -Water 
  
  Preheat the oven to 250 F.  Line 2 large baking sheets with parchment paper 
  and trace a 10-inch circle onto each piece of parchment.  Finely grate the 
  toasted hazelnuts (a rotary nut grater works best) into a bowl. Sift in 3/4 
  cup of the confectioners' sugar and toss to mix thoroughly. 
   
  In a large bowl, beat the egg whites and cream of tartar on low speed until 
  foamy, about 2 minutes.  Increase the speed to high and beat until the 
  whites nearly double in volume and stiff peaks form.  Gradually beat in the 
  granulated sugar, 1 tablespoon at a time.  Beat until the whites are dense 
  and glossy and form stiff peaks. With a large rubber spatula, lightly fold 
  in the nut mixture until no white streaks remain. 
   
  Use a tiny amount of the nut meringue to anchor the corners of the 
  parchment to the baking sheet. 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.  Form a second circle with the remaining meringue on the other 
  baking sheet. 
   
  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.  The amount of time it takes to dry out will depend on the 
  humidity of the day.  Let cool to room temperature.  (The recipe can be 
  prepared to this point up to 2 days ahead.)  Wrap the meringue layers, with 
  the parchment still attached to the bottom (for stability), in a large 
  sheet of foil to seal. 
   
  TO ASSEMBLE THE DESSERT:  Peel off the parchment paper from the meringue 
  layers.  Set one layer on a flat surface and spread evenly with 2 cups of 
  the (room temperature) Hazelnut Praline Buttercream.  Place the second 
  layer, flat-side up, on top of the buttercream and press gently.  With a 
  metal spatula, spread the remaining buttercream evenly on the top and sides 
  of the cake. 
   
  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. Garnish with the whole hazelnuts. Refrigerate 
  uncovered for at least 1 hour, or up to 24 hours to firm up. Serve chilled. 
   
  HAZELNUT PRALINE BUTTERCREAM: In a small heavy saucepan, combine the sugar 
  with the water.  Bring to a boil over moderately high heat, stirring to 
  dissolve the sugar.  Boil without stirring until the syrup reaches the 
  soft-ball stage, 244 degrees F on a candy thermometer, about 6 minutes. 
   
  Meanwhile, in a bowl, beat the egg yolks and whole egg on high speed until 
  pale, fluffy and quadrupled in volume, about 5 minutes. 
   
  Gradually beat the boiling syrup into the eggs in a thin steady stream. 
  Beat until the mixture cools to room temperature, 6 to 8 minutes. 
   
  Gradually beat in the butter, 4 tablespoons at a time, and continue to beat 
  until the buttercream is fluffy. 
   
  Fold in the Hazelnut Praline.  Use at once or cover and refrigerate 
  overnight.  Remove from the refrigerator at least 1 hour before using, to 
  return to room temperature.  (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. 
   
  In a heavy saucepan, combine the sugar with the water.  Bring to a boil 
  over moderately high heat, stirring to dissolve the sugar.  Boil without 
  stirring until the sugar turns golden, about 10 minutes. 
   
  Drizzle the boiling caramel over the nuts and set aside until hard and 
  cool, about 20 minutes. 
   
  Break the nuts and caramel into chunks by hitting the bottom of the tray. 
  Grind to a powder in a food processor, about 20 seconds.  Use at once or 
  store in an airtight container for up to 3 weeks.  (Makes about 2-1/4 cups) 
   
  Source: Diana Sturgis, Food & Wine Great Desserts Typos by: Karen Mintzias