Tangy Caramel Chocolate Dacquoise (Meringue Biscuits)

Name: Tangy Caramel Chocolate Dacquoise (Meringue Biscuits)
Yield: 20 servings
Cuisine: American
Ingredients: 50 grams ●Almond flour; 50 grams ●Powdered sugar; 10 grams ●All-purpose flour; 80 grams Egg white; 25 grams Granulated sugar; 1 Powdered sugar (sprinkled); 1 *make it beforehand [2 kinds of ganache]; 1 (as needed); 1 (as needed)

cookpad.japan @cookpad_jp

I combined my mother's favorite dacquoise and caramel. I added a raspberry and chocolate ganache for the nice accent and the perfect balance of tastes! It's tangy with a subtle flavor.

-If you don't have powdered sugar, grind some granulated sugar in a mill.
-When mixing the powdered sugar with the meringue, fold it in lightly. If you break up the bubbles, it will become like a macaron.
-After squeezing out the dough, don't forget to sprinkle powdered sugar over the top twice. It will make a nice, crispy texture. Recipe by mag44num

I combined my mother's favorite dacquoise and caramel. I added a raspberry and chocolate ganache for the nice accent and the perfect balance of tastes! It's tangy with a subtle flavor.

cookpad.japan @cookpad_jp

I combined my mother's favorite dacquoise and caramel. I added a raspberry and chocolate ganache for the nice accent and the perfect balance of tastes! It's tangy with a subtle flavor.

Saved

Ingredients

20 servings

50 grams●Almond flour
50 grams●Powdered sugar
10 grams●All-purpose flour
80 gramsEgg white
25 gramsGranulated sugar
1Powdered sugar (sprinkled)
1*make it beforehand [2 kinds of ganache]
1(as needed)
1(as needed)

Saved

Steps

1

Sift the ● ingredients.
2

Preheat the oven to 180℃.
3

Add 1/3 of the granulated sugar to the egg white and whip with an electric mixer.
4

When the egg white starts to come together, add the remaining sugar one half at a time and whip until stiff peaks form.
5

Once the meringue is ready, divide Step 1's ingredients into 3 parts and lightly fold it in (don't let the meringue collapse).
6

Once completely combined, put into a pastry bag with a round tip and squeeze out 3.5 cm discs (adjust the size as desired).
7

Divide the powdered sugar in two and sprinkle onto the discs. 1) Lightly sprinkle onto the discs and wait until the sugar dissolves. 2) Once the sugar dissolves, sprinkle the sugar on again.
8

Put into the preheated oven and bake for 18 minutes (I use a microwave oven, so to ensure even baking, I rotate the baking sheet half way through).
9

When the cookies aren't too white, but not too brown, they're ready!
10

Building the cookies:
11

I lightly coated one side withand then topped it with.
https://cookpad.wasmer.app/us/recipes/145048-chocolate-and-raspberry-ganache
https://cookpad.wasmer.app/us/recipes/145059-caramel-sauce

Chocolate and Raspberry Ganache
12

Top with another cookie to finish!
13

Chill in the refrigerator, then take out about 30 minutes before eating. They will keep for about 1 week.