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 with Recipe ID: 1395607 and then topped it with Recipe ID: 1395603.
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.
Story Behind this Recipe
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.
-If you don't have powdered sugar, grind some granulated sugar in a mill. -When mixing the powdered sugar with the meringue, fold it in lightly. If you break up the bubbles, it will become like a macaron. -After squeezing out the dough, don't forget to sprinkle powdered sugar over the top twice. It will make a nice, crispy texture.