Preheat oven to 150 degrees Celsius.

Line a baking sheet with parchment paper.

Place the egg whites in a bowl.

Whisk with an electric mixer until stiff peaks form.

Gradually add the caster sugar while mixing.

Add a pinch of salt.

Mix on maximum speed for 7 to 8 minutes.

Continue until the meringue mix is white and glossy.

Place spoonfuls of meringue on the prepared baking sheet.

Assemble as desired, creating layers or individual servings.

Bake for about 1 hour.

Check if the meringues are crisp on the outside and slightly humid in the middle.

In a saucepan, combine cranberries, brown sugar, and 2 tablespoons of water.

Heat to make a fast cranberry jam.

If too dry, add 2 more tablespoons of water for a creamier consistency.

Beat the cream until stiff peaks form.

Add 1 or 2 tablespoons of powdered sugar.

Beat until creamy.

Coarsely chop the hazelnuts with a knife.

Toast the hazelnuts well in a skillet, stirring constantly.

To serve, spread the whipped cream on the meringue.

Cover with cranberry jam.

Sprinkle with toasted hazelnuts.