chocolate-hazelnut macaroon torte

INGREDIENTS

• Oil or butter for greasing parchment rounds
• 1 cup plus 2 tablespoons (225 grams) granulated sugar
• 6 large egg whites
• 2 1/2 cups hazelnuts (about 12 ounces or 340 grams), toasted, then skinned as much as possible*
• 1/4 teaspoon table salt
• 1 teaspoon (5 ml) vanilla extract**
• 6 ounces (170 grams or the equivalent of 1 cup chips) bittersweet chocolate, coarsely chopped
• 1/4 cup water
• 1 teaspoon instant coffee or espresso granules (optional)
• 1 1/2 cups chilled heavy or whipping cream
• 3 tablespoons granulated sugar
• 1 tablespoon Frangelico or another hazelnut liqueur or 1 teaspoon vanilla extract**