Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tangy caramel chocolate dacquoise (meringue biscuits). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Tangy Caramel Chocolate Dacquoise (Meringue Biscuits) is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Tangy Caramel Chocolate Dacquoise (Meringue Biscuits) is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tangy caramel chocolate dacquoise (meringue biscuits) using 9 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Tangy Caramel Chocolate Dacquoise (Meringue Biscuits):
- Make ready 50 grams ●Almond flour
- Make ready 50 grams ●Powdered sugar
- Make ready 10 grams ●All-purpose flour
- Take 80 grams Egg white
- Prepare 25 grams Granulated sugar
- Make ready 1 Powdered sugar (sprinkled)
- Make ready 1 *make it beforehand [2 kinds of ganache]
- Make ready 1 (as needed)
- Prepare 1 (as needed)
Steps to make Tangy Caramel Chocolate Dacquoise (Meringue Biscuits):
- Sift the ● ingredients.
- Preheat the oven to 180℃.
- Add 1/3 of the granulated sugar to the egg white and whip with an electric mixer.
- When the egg white starts to come together, add the remaining sugar one half at a time and whip until stiff peaks form.
- Once the meringue is ready, divide Step 1's ingredients into 3 parts and lightly fold it in (don't let the meringue collapse).
- Once completely combined, put into a pastry bag with a round tip and squeeze out 3.5 cm discs (adjust the size as desired).
- 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.
- 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).
- When the cookies aren't too white, but not too brown, they're ready!
- Building the cookies:
- 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
- Top with another cookie to finish!
- 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 this up with this special food tangy caramel chocolate dacquoise (meringue biscuits) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
