Use the larger amount of nuts for more flavor. Please read About Baked Meringue and Dacquoise.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 200°F. Line cookie sheets with parchment paper. Trace two 8- or 9-inch or three 7-inch circles on the parchment, leaving at least an inch between them, and turn the parchment upside down so that the tracing shows through but cannot transfer to the meringue.

Combine in a food processor:

Pulse until the mixture has the consistency of fine cornmeal; do not overprocess, or the nuts will become oily. Beat in a large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form:

Very gradually add, 1 tablespoon at a time, beating on high speed:

Beat until the meringue holds very stiff peaks. Fold in the nut mixture. Shape and bake the layers as directed in Baked Meringue.