The recipe requires you to toast the hazelnuts before adding them to the meringue mixture. You will be pleased to hear that I did do as I was told this week, but this was because the only hazelnuts I had in the cupboard were whole ones that needed the skins removing.
It was a simple process, but I am not sure what the benefit is over using ordinary chopped hazelnuts. I probably will try baking it one day without toasting the hazelnuts, as this is definitely a dessert that I will bake again. Apart from all that, it was fairly straight forward to make, although once again, I was very grateful for my mixer which enabled me to add the sugar slowly. If you only have a hand mixer, make sure you have someone with a strong arm who can mix while you add the sugar!
It went down extremely well, and we gave it 9.25!
This looks stunning Julia. I am very impressed at your tenacity in working your way through Mary's book, and you and your family still look so trim! We would be like a family of Weebles by now! (Weebles wobble but they don't fall down!) Congratulations on being a seasoned blogger.
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