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Tangy Caramel Chocolate Dacquoise (meringue Biscuits) Recipe

Tangy Caramel Chocolate Dacquoise (Meringue Biscuits) Recipe
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Serving : 20
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Prepare the ingredients before making Tangy Caramel Chocolate Dacquoise (Meringue Biscuits) in your home. Then, follow these steps below to serve Tangy Caramel Chocolate Dacquoise (Meringue Biscuits) for your family or friends.

Ingredients: Tangy Caramel Chocolate Dacquoise (Meringue Biscuits)

  • 50 grams ●Almond flour
  • 50 grams ●Powdered sugar
  • 10 grams ●All-purpose flour
  • 80 grams Egg white
  • 25 grams Granulated sugar
  • 1 Powdered sugar (sprinkled)
  • 1 *make it beforehand [2 kinds of ganache]
  • 1 (as needed)
  • 1 (as needed)

How to Make Tangy Caramel Chocolate Dacquoise (Meringue Biscuits)

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Tangy Caramel Chocolate Dacquoise (Meringue Biscuits) in your home by yourself.

    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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