Meringue Cake with Mascarpone Cream

Lightly toast hazelnuts in a dry pan and remove their brown skins (e.g., by rubbing them in a tea towel). Once slightly cooled, grind them finely.

Whisk egg whites with salt into stiff peaks, gradually adding granulated sugar. Carefully fold in potato starch and ground hazelnuts into the meringue with a wooden spoon.

Place baking paper on two large baking sheets, drawing two circles of approximately 20 cm diameter on each, for a total of four. Divide the egg white meringue into four parts. Spread each part onto one circle. The circles don't have to be perfectly round; this will make the result more interesting. If only one circle fits on a baking sheet, you must whisk the egg whites using only half the amount and bake only two layers at a time. The egg white meringue cannot sit for too long once whisked, so you will need to whisk a fresh batch for the next set.