Meringue cake with mascarpone cream

Lightly toast the hazelnuts in a dry pan, then rub off their brown skins (for example, using a kitchen towel). Once cooled, grind them finely.

Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the granulated sugar. Gently fold the potato starch and ground hazelnuts into the meringue with a spatula.

Line two large baking sheets with parchment paper. Draw two circles, each approximately 20 cm in diameter, on each sheet (a total of four). Divide the meringue into four portions and spread it evenly within the circles. It's okay if they're not perfect; this will give a rustic and interesting result. Important: do not let the meringue stand; bake it immediately!