Chocolate Macadamia Dacquoise

Not quite a pav, but every bit as impressive.
Janelle’s Chocolate Dacquoise is one of those desserts that looks fancy, tastes incredible – and secretly isn’t that hard to make.

Layers of chewy hazelnut meringue, whipped cream, and a drizzle of rich chocolate… it’s light, luscious, and just a little bit decadent.

🍫 Chewy, creamy, chocolatey perfection
👩🍳 Janelle’s favourite to make for special occasions
❤️ Sure to become a family tradition

“It’s the kind of dessert people always ask for the recipe – and the leftovers (if there are any!) are even better the next day.”

Watch Janelle make it step-by-step and add this one to your favourites list.

Ingredients
5 egg whites
1 cup caster sugar
½ cup of roasted macadamias roughly chopped
Pinch of cream of tartar
600ml of whipping cream
300g dark chocolate
Icing sugar
Grated chocolate for garnish

Method
Step 1: Pre heat the oven to 140degrees Fan Forced and line 2 trays with baking paper
Step 2: Beat 5 egg whites until very stiff peaks are formed
Step 3: Add 5 teaspoons of caster sugar and whisk until combined. Fold in the remaining caster sugar, macadamias and cream of tartar until just mixed.
Step 4: Spread the mixture out with a knife onto your 2 trays
Step 5: Bake in the oven for 1 – 1 ½ hours – The underside should have no sticky patches.
Step 6: Meanwhile, whip 600ml of cream then and add 300g of melted chocolate and fold till combined
Step 7: Place in the fridge until the meringue is completely cooled.
Step 8: Once cooled, sandwich the meringues together with the chocolate cream mixture in between and on top.
Step 9: Grate some extra chocolate on the top and sprinkle with icing sugar.