Italian Meringue Hazelnut Macarons

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200 g hazelnuts, toasted and skinned

200 g confectioners’ sugar

200 g sugar

50 g water

150 g egg whites, divided into two 75g portions

1/2 cup (70 g) hazelnuts, toasted and skinned

8 ounces milk chocolate, chopped into small pieces

2 ounces semisweet/bittersweet chocolate

1 cup (240 g) heavy cream

1/2 teaspoon salt

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