This show-stopper of a dessert is prettily delicate and wickedly good. As a bonus, the component parts can all be made ahead and then you can assemble the dessert just a couple of hours before your dinner party. Make the meringues and the caramel sauce a day ahead. You may need to rewarm the caramel sauce for a few seconds in the microwave to loosen it enough to spread it.
Preheat oven to 250 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper. Trace 14 three-inch circles onto the parchment paper. Turn paper over.
Notes: Meringues can be made up to 24 hours in advance.
Notes: Caramel can be covered with plastic wrap and refrigerated for up to 24 hours. Rewarm in microwave for 20 to 30 seconds if it hardens.
Notes: Dacquoise can be refrigerated for up to two hours.