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

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tangy caramel chocolate dacquoise (meringue biscuits). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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

To begin with this particular recipe, we must first prepare a few components. You can cook tangy caramel chocolate dacquoise (meringue biscuits) using 9 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Tangy Caramel Chocolate Dacquoise (Meringue Biscuits):
  1. Take ●Almond flour
  2. Take ●Powdered sugar
  3. Take ●All-purpose flour
  4. Get Egg white
  5. Prepare Granulated sugar
  6. Get Powdered sugar (sprinkled)
  7. Make ready *make it beforehand [2 kinds of ganache]
  8. Make ready (as needed)
  9. Make ready (as needed)
Instructions 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 is going to wrap this up with this special food tangy caramel chocolate dacquoise (meringue biscuits) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!