To prepare meringues, draw 2 (8-inch) circles on each of 2 pieces of parchment paper. Turn paper over; secure with masking tape to 2 baking sheets.
Combine 1 cup hazelnut meal, 1/4 cup sugar, milk, vanilla, and almond extract in a medium bowl; stir well. Place cream of tartar, 1/8 teaspoon salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Stir one-third egg white mixture into hazelnut meal mixture. Fold hazelnut meal mixture into remaining egg white mixture.
Divide egg white mixture evenly among the 4 drawn circles; spread egg white mixture to the outside edge of each circle using the back of a spoon. Bake at 200° for 3 hours or until dry. Turn oven off, and cool meringues in closed oven at least 2 hours. Carefully remove meringues from paper.
To prepare filling, combine juice and next 5 ingredients (through dash of salt) in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly until thick. Transfer to a medium bowl; cover and chill. Fold in whipped topping.
Place 1 meringue on serving platter. Spread one-fourth of filling evenly over meringue. Repeat layers two more times; top with remaining meringue. Spread remaining filling around sides. Press 1/2 cup hazelnut meal around sides of cake. Combine butter and chocolate in a microwave-safe dish. Microwave at HIGH 1 minute; stir until smooth. Spread chocolate mixture over top meringue. Cover loosely, and freeze 8 hours or overnight.
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I made this with Almond meal because I had that on hand....I thought it was a light, refreshing dessert. I'm looking forward to making it with he hazelnut meal. It's nice that it can be made a day ahead. I think its a nice special occasion dessert, something different. I would definately make again.
IF you wish to make this look for Bob's Red Mill Hazelnut meal rather than grinding your own. Too much work for lackluster results. Taste not really good and the bottom meringue layer will get squishy and stick to the plate (the way whipped egg whites and sugar get sticky). Not a keeper.
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