Iced chocolate and macadamia dacquoise

Method

• step 1

  Heat the oven to 150c/fan 130c/gas 2. Line 2 baking sheets with baking parchment and draw six 9cm circles on each.

• step 2

  Roughly chop 60g of the macadamia nuts and spread out on a lightly oiled sheet of foil. Heat 150g caster sugar with 4 tbsp water until completely dissolved, then bring to the boil.

• step 3

  Boil until it turns a deep amber colour, quickly pour over the nuts and cool. Use a rolling pin to break into shards.

• step 4

  Whizz the remaining macadamia nuts in a food processor until they are ground but still have a bit of texture.
  Whisk the egg whites with a pinch of salt until they hold stiff peaks, gradually add 150g caster sugar and continue until you have a firm and glossy meringue.
  Fold the ground nuts in gently with a large metal spoon or a spatula. Dollop a spoonful of meringue onto each of the circles on the baking sheets and spread out carefully to fill.
  Bake for 45 minutes until dried out. Cool completely then gently release them from the paper.

• step 5

  Meanwhile, to make the ganache filling, softly whip the double cream then fold in the melted chocolate and crème fraîche. Spread some ganache over 4 of the meringues, top with a second meringue, repeat, finishing with meringue.

• step 6

  Freeze for at least 2 hours before serving. Allow to soften at room temperature for 10 minutes then serve with extra whipped cream and the nutty caramel shards.