In a large mixing bowl, add egg whites and beat to soft peaks.

Add in the hazelnut flavoring and whisk until incorporated then set egg whites aside.

In a heavy bottomed pan, with a candy thermometer attached to the side or using a cup of ice water next to the pot to determine candy stages, add sugar, corn syrup, water and salt together and stir over medium-high heat.

Bring mixture to a boil and cook until the mixture is at the soft ball stage or ~235 F. or when sugar mixture forms a soft ball when a spoonful is added to the ice water.

Once at this stage, turn mixer or bowl with egg whites on and pour the hot sugar down the side of bowl into the mixture while you whisk. This will cook the egg whites and turn the mixture into meringue. Whisk for 5 minutes or until mixture gets a shine to it and can hold firm peaks.

Place into piping bags or using a spoon to add to the pot de cremes.

Toast the tops by using a kitchen torch or lighter if desired.