Tangy Caramel Chocolate Dacquoise (Meringue Biscuits)

Dacquoise is a French dessert made with layers of almond and hazelnut meringue, often filled with buttercream or ganache. The tangy caramel and chocolate twist adds a delicious flavor combination to this classic dessert.

This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe for experienced cooks (high difficulty). Number of ingredients: 17.

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Difficult

Tangy Caramel Chocolate Dacquoise (Meringue Biscuits)

Cooking Method: Baking Cuisine: European, French Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Advanced Prep Time 60 min Cook Time 30 min Rest Time 120 min Total Time 3 hrs 30 mins

Servings: 8 Calories: 3360

Best Season: Suitable throughout the year

Ingredients

Servings

• For the meringue biscuits:
• 6 piece Egg whites
• 200 gram Caster sugar
• 200 gram Ground almonds
• 200 gram Icing sugar
• For the tangy caramel filling:
• 100 gram Granulated sugar
• 150 milliliter Double cream
• 1 piece Lemon zest
• 2 tablespoon Lemon juice
• 50 gram Butter
• For the chocolate ganache:
• 150 gram Dark chocolate
• 150 milliliter Double cream
• For the decoration:
• 50 gram Dark chocolate
• 50 gram Unsalted pistachios

Instructions

1. Preheat the oven to 130°C and line a baking tray with parchment paper.
2. In a clean bowl, whisk the egg whites until stiff peaks form. Gradually add the caster sugar while whisking until the mixture is glossy and stiff.
3. Gently fold in the ground almonds and icing sugar with a spatula until well combined.
4. Spoon the meringue mixture into a piping bag fitted with a large round nozzle. Pipe small rounds of meringue onto the prepared baking tray.
5. Bake in the preheated oven for 1 hour until the meringue biscuits are crisp and dry. Remove from the oven and let them cool completely.
6. To make the tangy caramel filling, heat the granulated sugar in a saucepan until it melts and turns golden brown. Remove from the heat and carefully add the double cream, lemon zest, lemon juice, and butter. Stir until smooth and glossy.
7. Once the meringue biscuits are cool, spread a layer of tangy caramel filling onto half of them and sandwich with the remaining biscuits.
8. To make the chocolate ganache, heat the double cream in a saucepan until it comes to a simmer. Remove from the heat and add the dark chocolate. Stir until melted and smooth.
9. Dip each sandwiched meringue biscuit into the chocolate ganache, allowing any excess to drip off. Place on a wire rack to set.
10. Once the chocolate ganache has set, melt the remaining dark chocolate and drizzle it over the biscuits. Sprinkle with crushed unsalted pistachios.
11. Allow the chocolate to set before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 46g16%

Sugars 35g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.