Iced chocolate and macadamia dacquoise | olivemagazine
A dacquoise is just a fancy name for a layered nutty meringue cake. There’s a bit of work involved but you can get everything done in advance – and it will keep in the freezer for up to a week.
Ingredients
- 100g macadamia nuts lightly toasted
- 300g caster sugar
- 3 egg whites
- 150ml double cream plus extra to serve
- 100g plain or milk chocolate melted
- 100g half-fat crème fraîche
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