Add the egg whites into a grease-free mixing bowl and make sure that no trace of the egg yolk gets into the egg whites.
Add salt and start whipping on medium speed until air bubbles start appearing.
Add all the sugar and keep whipping on high speed for about 5 minutes.
Stop the mixer, take some of the meringue mixture and rub it between your fingers. You can feel if the sugar is completely dissolved or not.
Keep whipping the mixture for another 5 minutes or until you get very STIFF picks!It will increase in volume and be very thick and glossy.
Add chopped, roasted hazelnuts to the whipped meringue. Then with a careful folding motion (going under, and over) incorporate the hazelnuts into the meringue with a minimal amount of strokes.
Transfer the merengue into a pastry bag and pipe 8-inch circle onto parchment paper. (You Can make a pattern of the circle on the other side of parchment paper).
Next, pipe the rest of the meringue mixture onto parchment paper about 1-1.5-inch mounts. Bake at 200F in a preheated oven, until the meringues are dry all the way through in the middle (it may take 1.5-2.5 hours depending on the size of the merengue). To check, gently open the oven door and remove one meringue mount. Allow it to cool completely and crack it open to check the middle of the meringue. If it’s dry in the middle, you’re ready to assemble the cake.
Pipe a thin layer of chocolate frosting on top of the cake base and lay out the meringue cookies. Repeat the process until the mountain will form.
Decorate the cake with the chocolate glaze and refrigerate it for a minimum of 2 hours.(Overnight is even better).