Preheat oven to 250 degrees.

Line a 1/2 sheet baking pan with parchment and draw 2-8 inch circles side by side, turn parchment over.

Grind hazelnuts with the cornstarch in a blender or food processor, set aside.

In a very clean metal or glass mixing bowl whip egg whites to soft peaks. Slowly add sugar and continue beating on high speed until glossy and stiff peaks form.

Using a spatula, gently fold in ground nut mixture until blended.

Spoon meringue onto circles dividing equally between the two. Spread into circles using an offset spatula following the guide you have drawn.

Bake for 1 1/2 hours, until meringues are crispy throughout.

Remove from oven and let cool.

Place 2 cups heavy (whipping) cream in a cold bowl. Beat on high with whisk attachment for about 30 seconds. Add sugar and continue whipping at high speed until firm peaks form.

Reserve 3 tablespoons Dulce De Leche in a microwavable bowl.

Place one layer of meringue on serving plate and spread with a generous layer of Dulce De Leche, followed by a generous layer of whipped cream.

Repeat with the second meringue layer, another generous layer of Dulce De Leche and whipped cream.

Heat reserved Dulce De Leche in microwave for 30-40 seconds. Drizzle across the top of cake as desired.

Serve immediately or refrigerate until ready to serve.