Note: You will need to make four layers, each 6” in diameter. You might need to bake in 2 batches. Be sure to use fresh parchment paper and cooled pans/ trays for each batch. If you have 6” pans use them. I didn’t so I used cookie sheets.
Cut out parchment circles (or squares) large enough to comfortably accommodate 6” meringue circles and which will sit properly on your baking sheets. On the underside, draw the outline of a 6” circle to guide when you are piping the meringue circles. Grease/ butter the side of the parchment pieces that you will pipe the meringue on. Keep them aside.
In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (about 2 minutes). Sprinkle with cream of tartar. Gradually add the sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 minutes)
Fold in finely chopped nuts, without deflating the meringue. Divide the meringue into four equal parts. Use a bit of meringue to stick the parchment pieces to the baking sheets. Spread/ pipe each meringue portion on each sheet into a 6” circle. in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch.
Bake 160C (325F) for about 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.
My meringue circles were still a bit soft so I left them in the warm oven after I had switched it off, to crisp them. When cool, trim edges so that all 4 meringue layers are uniformly shaped. You have to be careful here, as the meringue can crack/ break sometimes. Keep aside or store in an airtight container, separating the layers with parchment paper till you are ready to assemble the cake.