Hazelnut Filling

Martha Stewart Living, 2006

Makes about 8 cups

    2/3 cup heavy cream                                            
    6 egg whites                                                   
    1 2/3 cups sugar                                               
    1 3/4 cups unsalted butter soft, pieced                        
    1 teaspoon vanilla extract                                     
    1/3 cup hazelnut cream                                         
    Salt                                                           

Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.

Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees;, 2 to 3 minutes.

Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.

Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.