6 cage-free egg whites, at room temperature
1/4 teaspoons cream of tartar
1 and 1/2 cups superfine sugar
1 cup toasted, skinned hazelnuts, finely chopped
Ganache Glaze and Filling
1/2 pound bittersweet chocolate
1 cup heavy cream
2 tablespoons light corn syrup
Whipped Cream Filling
1 cup heavy cream
1/2 cup crème fraîche
1 tablespoon sugar
To make the meringue: Preheat the oven to 325 degrees F. Coat a 12 x 15-inch baking sheet with nonstick cooking spray and line with parchment. Lightly spray the parchment.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel bowl with a hand-held beater, beat the egg whites until they begin to foam. Add the cream of tartar and continue to whip the egg whites at medium speed until they form soft, slightly drooping peaks when the beaters are lifted out. Turn the speed to high and continue to whip the egg whites as you gradually add the superfine sugar a tablespoon at a time. Beat until the meringue is shiny and holds stiff, upright peaks when the beaters are pulled out. Take care not to overbeat.
Fold in the chopped hazelnuts. Scrape the meringue onto the baking sheet and, using an offset spatula, spread in an even layer over the entire surface of the pan. Place in the oven on the middle rack and bake for 30 to 35 minutes or until light brown and crisp.
Turn off the oven and leave the meringue for 1 hour with the heat off. Remove from the oven and allow to cool. When completely cooled, remove from the baking sheet and, using a serrated knife, carefully cut crosswise into three equal pieces. Set aside on sheets of parchment paper.
To make the ganache: Chop the chocolate into quarter-inch pieces and place in a heatproof bowl. Bring the cream to a boil in a saucepan or in the microwave and pour over the chocolate. Gently tap the bowl on your work surface so that the chocolate settles into the cream and allow it to sit for 1 minute. Using a plastic spatula, stir the mixture, scraping the bottom of the bowl until the chocolate and cream are nicely blended and completely smooth.
Divide the ganache into two equal parts. Add the corn syrup to one half and set aside. Fill a large bowl three-quarters full with ice cubes and water and place the bowl of remaining ganache in the ice bath to cool. Stir over the ice water, using a rubber spatula, until the ganache is thick.
Place one piece of the meringue in a serving platter and spread one part of the cool ganache over it in an even layer. Top with another sheet of meringue.
To make the whipped cream filling: Combine the heavy cream and crème fraîche with the sugar and beat until fairly stiff.
Spread in a thick, even layer over the second sheet of meringue. Top with the last sheet of meringue.
Stir the glaze, and if it has cooled too much to pour freely, heat at 50-percent power in a microwave for 25 seconds. Pour the glaze over the top layer to drip down the sides.
Set aside the marjolaine and allow the glaze to cool and set. If you wish, trim the edges with a serrated knife. Your marjolaine is now ready to slice with a serrated knife and serve. If not serving right away, store in the refrigerator.