This version of these delightful little cakes is far easier to make at home than those perfectly shaped ones produced by a professional pâtisserie. Shelled but still brown-skinned hazelnuts are now available ready-ground though, of course, the flavour is more intense if you grind your own in a processor as you need them.
Whisk the egg whites until stiff. Sprinkle half the sugar over the meringue and whisk in. Sift the rest of the sugar with the cornflour and fold into the mixture with the ground hazelnuts until well combined. Use a dessertspoon to place spoonfuls, well spaced, on the prepared baking sheets, allowing 12 on each.
Bake in the preheated oven until just changing colour at the edges. Cool on