Once the meringue is whipped, pipe it on a parchment lined baking sheet using a pastry bag and a large French star piping tip. Sprinkle half of the meringues with as much hazelnut as you can make stick. The meringue without the sprinkling of hazelnut will be used to decorate the top of the cake. If you wish, you can sprinkle the hazelnuts over all meringues.
For neat slices, dip a long thin knife into hot water, wipe and slice. Repeat after each cut.
When making this cake follow this order of preparation: