|Sugar||1⁄4 Cup (4 tbs)|
|Hazelnuts||2 Tablespoon, ground|
Preheat the oven to 250Â° F.
Trace a 10 inch circle on a piece of parchment paper.
Place the paper on a baking sheet.
Beat the egg white until frothy.
Add the salt and beat until soft peaks form.
Gradually add the sugar, beating until stiff peaks form.
Fold in the hazelnuts.
Place the meringue in the center of the parchment circle.
Smooth it evenly to the outer edge with a small spatula.
Bake at 250Â° F for 30 minutes.
Turn off the oven for 1 hour, leaving the meringue in the oven.
Turn on the oven again to 250Â° F and bake for an additional 30 minutes.
Turn off the oven.
Let the meringue remain in the oven without opening the door for at least 2 hours.