Meringue Cake with Mascarpone Cream and Hazelnuts

Lightly toast the hazelnuts in a dry pan, then remove the brown skin (e.g., by rubbing them in a kitchen towel). After they have cooled slightly, finely grind them.

Beat the egg whites with a pinch of salt until you get a stiff foam, gradually adding the granulated sugar. Carefully fold in the potato starch and ground hazelnuts using a spatula.

Place baking paper on two large baking sheets and draw two circles with a diameter of approximately 20 cm on each (four in total). Divide the egg white foam into four equal parts and spread each part onto a drawn circle. The circles do not need to be perfect. If the baking sheet is small, bake the layers in two batches, beating the foam separately for each (the egg white foam should not sit for too long before baking).