Praline Meringue Stack with Dulce de Leche Cream

Preheat oven to 250 degrees F.

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.

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.

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.

Bake meringues 1 Hour or until golden, but slightly soft to touch.

For the cream, combine cream cheese with 2 tablespoons heavy cream with a spatula. Stir to blend. Fold in the dulce de leche.

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.

Spread 1 teaspoon dulce de leche on 24 of the meringues. Pipe a swirl of cream on top. Leave 12 plain.

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.