White-on-White Meringues

In heavy medium saucepan stir together sugar, all-purpose flour, and salt. Gradually stir in half-and-half or light cream. Add vanilla bean, split lengthwise. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Very gradually stir about half of hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat. Remove and discard vanilla bean. (If desired, vanilla can be stirred in at this point to substitute for vanilla bean.) Cover with plastic wrap. To keep scum from forming, make sure plastic wrap lies directly on surface of mixture. Cool slightly, or chill in refrigerator until serving time. (Do not stir.) Makes 1 cup.

Chill mixing bowl and beaters of electric mixer in refrigerator. In chilled bowl combine whipping cream, powdered sugar, Armagnac, cognac, or Calvados, and vanilla. Beat with chilled beaters on low speed until soft peaks form. Makes 2 cups.

In small saucepan, melt white chocolate with shortening. Dip hazelnuts in white chocolate mixture to coat. Place on waxed paper-lined baking sheet. Chill until set. Place in covered container to store. Store in refrigerator or freeze. Makes about 24.