Beat the egg whites until stiff (about 5 minutes), when they begin to be well whipped, add the sugar and vanilla seeds little by little.

Continue to whip for another 5 minutes.

Then add the chopped hazelnuts to the meringue.

Transfer the mixture to a steel pot and, over low heat, always continuing to stir, cook the meringue (about 10 minutes, always stirring, until the dough is very compact.

Form piles of mixture on a lined baking tray and bake at 120 ° C for 45/55 minutes.

Cool down.