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Dacquoise Salted Caramel, Chocolate and Malteser Meringue.

A real show stopper, one that your guests will be totally bowled over by. You can make the meringues up to 4 days before then assemble just before you need it. To test if a meringue is ready gently pull away the baking paper/liner and if it comes away easily it's ready, if it's still tacky pop back in the oven for 20 minutes.
Serves 15-20
7 Egg whites
350g Caster Sugar
100g Toasted chopped Hazelnuts (optional)
200g Dark chocolate finely chopped
1000ml double cream 
200g Crushed Maltersers
200g whole maltesers 
2 tsp of Hazelnut Liqueur optional
2 Tbsp cocoa powder
3 Tbsp of dulce de leche toffee sauce mixed a pinch of salt

Preheat the oven 110˚c

In a free standing machine or with an electric hand whisk, whisk the egg whites until they reach a soft peak stage, slowly add the sugar and whisk until glossy and firm. Line 3 flat baking sheets with parchment, with 20cm circles drawn on the underside. Spoon the meringue mixture into a piping bag fitted with a circle nozzle, now pipe spirals starting from the centre working outwards to fill each 20cm circle with meringue mixture. 

Turn down the oven to 90˚c, bake the meringues for about 90-120 mins, then turn off the oven, open the door slightly and leave in the oven until the oven is completely cold. *Or cook in the simmering oven for 120mins checking it comes away from the liner. 

While waiting for the meringues to cool, heat 200ml of the double cream to boiling, leave to cool for about 3 minutes then pour over the chocolate stir until smooth and glossy, stir in the liqueur if using, mix until completely combined, cover the ganache with cling, leave to thicken slightly and reach room temperature. 

To assemble the Dacquoise, whip the rest of the double cream, place your first meringue disc onto your serving plate, cover with half of your ganache, a drizzle of toffee sauce,  followed by half of the whipped cream and a handful of crushed Maltesters and toasted hazelnuts, place on your next meringue disc and repeat the process. Finish with the final meringue disc and with a small sieve dust with cocoa powder or some more ganache, toffee and Maltesers.