In a standing mixer, whisk the egg whites with a tiny pinch of salt until they form soft peaks. Then add the sugar in a steady stream as you continue to whisk until the sugar emulsifies with the egg whites and the mixture forms ribbons.

Stop the mixer and fold the hazelnuts into the meringue with a spatula.

Transfer the meringue and nuts mixture to a saucepan or non-stick skillet over medium heat. Simmer, stirring constantly and scraping up the bottom of the pan, until it starts to darken a bit and thickens into a gooey mass, about 5-10 minutes.

Plop heaping spoonfuls of the mixture on to a baking sheet lined with parchment paper, making sure they are well spaced. The mixture will be sticky, so you'll need two spoons for the job.

Bake in a low (150C/300F) oven for about 20-25 minutes.

Let cool before serving.