For the nut meringue, beat the egg whites and sugar until firm, add the walnuts, breadcrumbs and half the juice of a lemon.
Shape the meringue into small balls, place on baking paper and bake in the oven at medium heat for 15 minutes.
For the cream, mix the butter with the powdered sugar and the egg yolks.
Add walnuts and hazelnuts and mix. Use this cream to glue the dough together.
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