Malted Hazelnut Meringue Torte

Ingredients

• 1 1/4 cups blanched hazelnuts, lightly toasted and cooled
• 1 cup granulated sugar, divided
• 4 tablespoons malted milk powder
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 16 ounces bittersweet chocolate, finely chopped
• 1 cup heavy cream
• 8 malted milk balls

Directions

1. Set the oven racks in the upper and lower middle positions, then heat the oven to 250 degrees F. Draw two 8-inch circles on 2 separate pieces of parchment paper, turn the parchment over so the markings face down, and set the sheets on baking pans.
2. In a food processor, pulse the hazelnuts with 2 tablespoons sugar until the nuts are finely ground. Scrape the mixture into a bowl, stir it together with the malted milk powder, and put it aside.
3. Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whip attachment. Whip on medium high speed until soft peaks form, then gradually pour in the remaining sugar and keep beating until the meringue holds stiff peaks, 2 to 3 minutes. Mix in the salt.
4. Take the bowl off the mixer and fold in the hazelnut mixture gently, adding it in 3 batches and stopping as soon as everything is incorporated. Do not overmix. Transfer the meringue to a large pastry bag fitted with a 1/2-inch tip. Begin at the middle of each traced circle and pipe outward in a spiral to make a round disc, staying about 1/2 inch inside the outline. There should be just enough meringue for the 4 discs.
5. Bake the meringues until they are fully dry, about 2 hours. Hold them in a cool, dry spot until you are ready to put the torte together.
6. Set the chocolate and cream in a heatproof bowl over a pan of barely simmering water. Stir gently until the chocolate has just melted, then set it aside, or chill it, until the ganache is firm enough to spread.
7. To build the torte, set one meringue on a serving plate with the top facing up. Cover it with 1/4 cup ganache. Repeat the layering with the remaining meringues and ganache, then use the rest of the ganache to coat the top and sides. Decorate with the malted milk balls. Chill until set, at least 2 hours. Slice with a hot, wet knife.