Tangy Caramel Chocolate Dacquoise (Meringue Biscuits).
Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, tangy caramel chocolate dacquoise (meringue biscuits). One of my favorites. This time, I am going to 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 on earth. It is simple, it's fast, it tastes delicious. It is enjoyed by millions daily. They're nice and they look fantastic. Tangy Caramel Chocolate Dacquoise (Meringue Biscuits) is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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):
- {Make ready 50 grams of ●Almond flour.
- {Prepare 50 grams of ●Powdered sugar.
- {Get 10 grams of ●All-purpose flour.
- {Take 80 grams of Egg white.
- {Get 25 grams of Granulated sugar.
- {Prepare 1 of Powdered sugar (sprinkled).
- {Get 1 of *make it beforehand [2 kinds of ganache].
- {Get 1 of (as needed).
- {Make ready 1 of (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 is going to wrap it up for this special food tangy caramel chocolate dacquoise (meringue biscuits) recipe. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
