I was at the Dunedin Farmers Market recently and splashed out on roasted hazelnuts from Amazelnuts, grown in Mosgiel. Fortuitous timing, as I was looking for an 'H' ingredient. This is no. 8. of 26 alphabetical bakes.
Aquafaba, the liquid from a drained can of chickpeas. makes a great meringue if you want to avoid egg whites - just don't open the door while cooking! I did, and in that brief moment the cold air took the lift out of my meringue sails. My meringues may not have risen but fear not, coffee buttercream and whipped coconut cream fill it up nicely. The coffee and hazelnut flavours sing with a bit of vegan cream to soften the sweetness.

3/4 c chilled aquafaba
1 c sugar (you can go refined sugar-free by using coconut sugar)
1 c ground toasted hazelnuts
1 tsp vanilla if desired

Coffee buttercream:
100g softened non-dairy spread or butter
3 tbsp maple syrup
4 tbsp strong espresso
1 tsp vanilla extract

Whipped coconut cream:
Can of coconut cream that's been refrigerated for at least 24 hours
1 tbsp rice syrup
1/2 tsp vanilla extract

Chopped hazelnuts for garnish if desired

Preheat oven to 150C. Line 2 x 22cm sponge tins with baking paper. Grease and sprinkle with caster sugar.
Beat the aquafaba in a large bowl with an electric beater (hand held or machine) until stiff peaks form. Add sugar gradually then vanilla and beat until firm. Fold in hazelnuts gently with a metal spoon.
Divide into half and spread evenly into the 2 sponge tins. Bake for 45-60 min until dried out and crispy. Do not open the door but look and check the meringue is not browning too quickly. Remove from oven and allow to cool in the tins, then transfer to a wire rack.
Mix all the buttercream ingredients in a bowl with an electric beater until fully combined and creamed. Set aside.
Open the can of coconut cream and spoon out the solid cream into a clean bowl. (Use the liquid in a smoothie or chia bowl.) Whip the cream with an electric beater until thick, then add sweetener and vanilla to taste. Keep chilled.
Place one meringue on your serving plate and spread with the buttercream. Place the second meringue on top and slather with whipped coconut cream. Sprinkle with chopped hazelnuts if desired.