Instructions:
- Make the Dacquoise Layers:
- Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form.
- Gently fold in the ground almonds and powdered sugar.
- Divide the mixture into even rounds on the lined baking sheets and spread them out into circles.
- Bake for about 30-35 minutes or until the meringue layers are crisp and lightly golden. Let them cool completely.
- Prepare the Praline Cream:
- In a bowl, whip the heavy cream until soft peaks form.
- Gently fold in the praline paste, powdered sugar, and vanilla extract until well combined.
- Assemble the Dacquoise:
- Place one meringue layer on a serving plate.
- Spread a layer of the praline cream on top of the meringue.
- Continue layering the meringue and cream until you’ve used up all the components, ending with a layer of praline cream on top.
- Decorate and Chill:
- Top the Dacquoise with chopped toasted hazelnuts or almonds and chocolate shavings, if desired.
- Refrigerate the assembled Dacquoise for at least 2 hours to allow the flavors to meld and the cream to set.
- Serve and Enjoy:
- Slice the Dacquoise into portions and serve chilled.
- Enjoy the delightful combination of nutty meringue and creamy praline filling in each bite!
