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Tangy Caramel Chocolate Dacquoise (Meringue Biscuits)
Introduce
Chef :
cookpad.japanTangy Caramel Chocolate Dacquoise (Meringue Biscuits)
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.
Ingredient
Food ration :
20 servings
50 grams
●Almond flour
50 grams
●Powdered sugar
10 grams
●All-purpose flour
80 grams
Egg white
25 grams
Granulated sugar
Cooking instructions
* Step 1
Sift the ● ingredients.
* Step 2
Preheat the oven to 180℃.
* Step 3
Add 1/3 of the granulated sugar to the egg white and whip with an electric mixer.
* Step 4
When the egg white starts to come together, add the remaining sugar one half at a time and whip until stiff peaks form.
* Step 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).
* Step 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).
* Step 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.
* Step 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).
* Step 9
When the cookies aren't too white, but not too brown, they're ready!
* Step 10
Building the cookies:
* Step 11
I lightly coated one side withand then topped it with.
* Step 12
Top with another cookie to finish!
* Step 13
Chill in the refrigerator, then take out about 30 minutes before eating. They will keep for about 1 week.
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