Ingredients :

For the dacquoise:

150 g of almond powder
150 g of icing sugar
4 egg whites
50 g of icing sugar
For the praline cream:

200 ml of full cream
100 g of praline

Instructions:

Preheat the oven to 160°C (thermostat 5-6) and line a baking tray with baking paper.
In a bowl, mix the almond powder and icing sugar.

In another bowl, whip the egg whites until stiff, adding the icing sugar little by little.
Gently fold the powdered almond and icing sugar mixture into the whipped egg whites with a spatula.
Using a piping bag, pipe rounds of dough onto the prepared baking sheet.
Place in the oven and bake the dacquoise for about 15-20 minutes, or until lightly browned.
In the meantime, prepare the praline cream: heat the liquid cream in a saucepan until it is hot but not boiling. Remove from the heat and add the praline. Mix until the praline is completely melted and the cream is smooth.

Leave the praline cream to cool in the refrigerator until it thickens slightly.