How to Prepare Award-winning Tangy Caramel Chocolate Dacquoise (Meringue Biscuits)

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The ingredients needed to make Tangy Caramel Chocolate Dacquoise (Meringue Biscuits):

1. Get 50 grams ●Almond flour
2. Make ready 50 grams ●Powdered sugar
3. Take 10 grams ●All-purpose flour
4. Make ready 80 grams Egg white
5. Make ready 25 grams Granulated sugar
6. Prepare 1 Powdered sugar (sprinkled)
7. Prepare 1 *make it beforehand [2 kinds of ganache]
8. Take 1 (as needed)
9. Get 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.

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