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Parve
Hard
7 Servings
Allergens 
1 Hour, 30 Minutes
Diets
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.
1/2 cup whole unskinned almonds, toasted and finely chopped
3 egg whites
1/4 teaspoon salt
2/3 cup granulated sugar
3/4 cup granulated sugar
1/4 cup warm water
1/3 cup Kineret Whipped Topping or other oil-based liquid whip topping
2 tablespoons margarine (use soy-free if needed)
2/3 cup Kineret Whipped Topping or other oil-based liquid whip topping
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.
In a stand mixer fitted with the whisk attachment, whisk egg whites with salt until foamy. Gradually beat in sugar, about two tablespoons at a time, beating until stiff peaks form. Fold in two thirds of the almonds.
Transfer meringue to a pastry bag fitted with plain tip. Pipe meringue onto outlined circles, in a single layer. Bake in center of preheated oven for 40 to 50 minutes or until crisp. Let cool on pan on rack.
In saucepan, stir sugar with water over medium heat just until sugar is dissolved.
Bring sugar to a boil; boil gently, brushing down the sides of the pan with a brush dipped in cold water, for about seven minutes or until mixture turns a deep amber color.
Averting face, immediately pour in one third of the whip topping. Cook for one to two minutes longer or until any solidified caramel has melted.
Stir in margarine. Let cool.
Whip remaining whip topping.
Spread about two teaspoons of caramel on half of meringues. Spread with some whipping cream. Top with remaining meringues. Drizzle remaining caramel over meringue “sandwiches.” Dollop whipped cream over the top and sprinkle with remaining almonds.
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‘ Heavenly ‘Meringues’ Toasted Almond Caramel Dacquoise This recipe turned out to look EXACTLY as shown in the photo and really WAS heavenly.
It was rated as difficult to make, but if you take the time to follow the step by step recipe, you can’t help but find it easy to make. It melts in your mouth and looks fantastic. It might take a little more time than some other dessert recipes, but if you want something amazing & special, you just HAVE to give it a try! Raquel Cohen Malul replied to me when I asked a question about freezing this dessert, so I assumed she was the Chef, but didn’t see her name on the drop-down Chefs list ….(I checked again and found Daphna Rabinovitch’s name on the recipe.
Hi! I am so happy to hear that you enjoyed this dessert and that it came out just as pictured. I am not the chef but I do monitor all the questions here 🙂 Many times I answer the questions and sometimes I reach out to the chefs to ask them questions too.