Firecracker Dacquoise

Dacquoise

(yields 16 dacquoise) 

Ingredients: 
220g egg whites
60g fine sugar
120g Almond powder
100 Icing sugar
30g Blue Jacket Cake Flour
6g red yeast powder 

Fillings: 
Coconut ganache
270g chocolate covertures (68%)
270g coconut cream
Pinch of salt
1 tsp vanilla oil 

Method: 
Dacquoise: 
1. Whisk egg whites till foamy. Add sugar slowly & whisk till stiff peak.
2. Sift in almond powder, cake flour, icing sugar & red yeast powder.

3. Slowly fold in till mixture combined. Transfer the mixture into a piping bag & pipe onto a silpat mat. Dust with some extra icing sugar.
4. Bake in a preheated oven at 180C for 15mins. Set aside to cool before sandwiched with fillings. 

Fillings: 
1. Heat coconut cream with a pinch of salt in a small saucepan over medium low heat.
2. Pour the heated coconut cream over the chocolate covertures & let it stand for 2mins.
3. Stir the mixture together till smooth & glossy. Add in vanilla oil. Stir till incorporated.
4. Let the mixture cool & thickened before use.