Using a 2.5 inch round cookie cutter, trace circles on 2 sheets of parchment paper; spacing them so you have 18 circles on each sheet. Flip over the parchment onto two baking sheets. Outline will show through. Be sure not to pipe meringue on pen marks.
3
Using an electric mixer beat the egg whites until soft peaks form. Gradually add the 1/2; cup sugar, beating until stiff and shiny. Carefully fold in confectioners’ sugar. Fold in the praline powder.
4
Spoon meringue into a large pastry bag fitted with a plain 3/8” round tip. Pipe meringue the outline; filling the center completely. Repeat piping: making 18 circles in total.
5
Bake meringues 1 Hour or until golden, but slightly soft to touch.
6
For the cream, combine cream cheese with 2 tablespoons heavy cream with a spatula. Stir to blend. Fold in the dulce de leche.
7
Beat heavy cream in a mixer bowl until it forms soft peaks. Fold in the cream cheese mixture. Place cream in a piping bag fitted with a small round tip.
To Assemble:
8
Spread 1 teaspoon dulce de leche on 24 of the meringues. Pipe a swirl of cream on top. Leave 12 plain.
9
Stack two creamed meringues together. Top with a plain meringue. Pipe a rosette of dulce de leche on top and garnish with a chocolate decoration.
To Plate:
10
Spoon some dulce de leche on the center of the plate. Drag a plating wedge through the cream and place your tower in the center.
To Prepare in Advance:
11
Store plain meringues in a container at cool room temperature. Cream can be prepared earlier and stored in the fridge, assemble stacks up to 2 hours before serving.
Ingredients
For the Meringues:
4Egg Whites
½cupSugar
⅓cupConfectioners' Sugar
1cupPraline or Nougat Powder
For the Dulce De Leche Cream:
8ozWhipped Cream Cheese
2tbspHeavy Cream
¾cupDulce De Leche
½cupHeavy Cream, chilled
More Dulce De Leche, for assembly
Directions
1
Preheat oven to 250 degrees F.
2
Using a 2.5 inch round cookie cutter, trace circles on 2 sheets of parchment paper; spacing them so you have 18 circles on each sheet. Flip over the parchment onto two baking sheets. Outline will show through. Be sure not to pipe meringue on pen marks.
3
Using an electric mixer beat the egg whites until soft peaks form. Gradually add the 1/2; cup sugar, beating until stiff and shiny. Carefully fold in confectioners’ sugar. Fold in the praline powder.
4
Spoon meringue into a large pastry bag fitted with a plain 3/8” round tip. Pipe meringue the outline; filling the center completely. Repeat piping: making 18 circles in total.
5
Bake meringues 1 Hour or until golden, but slightly soft to touch.
6
For the cream, combine cream cheese with 2 tablespoons heavy cream with a spatula. Stir to blend. Fold in the dulce de leche.
7
Beat heavy cream in a mixer bowl until it forms soft peaks. Fold in the cream cheese mixture. Place cream in a piping bag fitted with a small round tip.
To Assemble:
8
Spread 1 teaspoon dulce de leche on 24 of the meringues. Pipe a swirl of cream on top. Leave 12 plain.
9
Stack two creamed meringues together. Top with a plain meringue. Pipe a rosette of dulce de leche on top and garnish with a chocolate decoration.
To Plate:
10
Spoon some dulce de leche on the center of the plate. Drag a plating wedge through the cream and place your tower in the center.
To Prepare in Advance:
11
Store plain meringues in a container at cool room temperature. Cream can be prepared earlier and stored in the fridge, assemble stacks up to 2 hours before serving.
