Tangy Caramel Chocolate Dacquoise (Meringue Biscuits)
Tangy Caramel Chocolate Dacquoise (Meringue Biscuits)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, tangy caramel chocolate dacquoise (meringue biscuits). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tangy Caramel Chocolate Dacquoise (Meringue Biscuits) is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Tangy Caramel Chocolate Dacquoise (Meringue Biscuits) is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have tangy caramel chocolate dacquoise (meringue biscuits) using 9 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Tangy Caramel Chocolate Dacquoise (Meringue Biscuits):
  1. Prepare 50 grams ●Almond flour
  2. Prepare 50 grams ●Powdered sugar
  3. Make ready 10 grams ●All-purpose flour
  4. Take 80 grams Egg white
  5. Make ready 25 grams Granulated sugar
  6. Make ready 1 Powdered sugar (sprinkled)
  7. Prepare 1 *make it beforehand [2 kinds of ganache]
  8. Prepare 1 (as needed)
  9. Take 1 (as needed)
Steps to make Tangy Caramel Chocolate Dacquoise (Meringue Biscuits):
  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.com/us/recipes/145048-chocolate-and-raspberry-ganache - https://cookpad.com/us/recipes/145059-caramel-sauce
  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.

So that’s going to wrap it up with this exceptional food tangy caramel chocolate dacquoise (meringue biscuits) recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!