Toasted-Almond Caramel Dacquoise

On baking sheet, bake almonds in 375°F (190°C) oven until fragrant and golden, about 10 minutes. Let cool; finely chop and set aside.

In stand mixer with whisk, beat egg whites until foamy. Beat in cream of tartar until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Fold in 1/2 cup (125 mL) of the almonds.

Using piping bag fitted with 1/2-inch (1 cm) plain tip, pipe egg white mixture into twenty 3-inch (8 cm) circles onto parchment paper–lined baking sheets. Bake in 250°F (120°C) oven until dry and crisp, 40 to 50 minutes. Let cool on pans on racks. (Make-ahead: Store in airtight container for up to 24 hours.)

Filling: In heavy saucepan, stir sugar with 1/4 cup (50 mL) water over medium heat until dissolved. Bring to boil; boil vigorously, without stirring but brushing down side of pan often, until dark amber, 6 to 10 minutes. Remove from heat.

Standing back and averting face, add 1/2 cup (125 mL) of the cream; whisk until smooth. Whisk in butter and salt. Cover and refrigerate for 2 hours.

In large bowl, whip remaining cream; fill piping bag fitted with 1/2-inch (1 cm) star tip. Set aside.

Spread 2 tsp (10 mL) of the caramel filling on each meringue. Pipe spirals of whipped cream on caramel. Stack 2 meringues together to make 10 servings. Drizzle each with remaining caramel; sprinkle with remaining almonds. Refrigerate for 1 hour or for up to 2 hours.

Source : Canadian Living Magazine: February 2010