Caramel-Pecan Dacquoise

Ingredients

• 1 ounce bittersweet chocolate melted chopped
• 6 tablespoons brown sugar 
• 1 tablespoon butter 
• 1 tablespoon light-colored corn syrup 
• 2 large egg whites 
• 3 large egg whites 
• 1 teaspoon gelatin powder unflavored
• 0.3 cup granulated sugar 
• 0.5 cup granulated sugar 
• 0.3 cup heavy whipping cream divided
• 1 teaspoon juice of lemon fresh
• 0.5 cup pecans toasted finely chopped
• 0.1 teaspoon salt 
• 1 Dash salt 
• 0.3 cup water 
• 0.3 cup water cold

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• blender
• kitchen thermometer
• ziploc bags

Directions

1. Preheat oven to 20
2. To prepare meringues, combine first 3 ingredients in a bowl; beat with a mixer at high speed until foamy.
3. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in pecans. Carefully spoon meringue mixture into a zip-top plastic bag; seal. Trace 1 (10-inch) circle onto each of 2 sheets of parchment paper; tape 1 sheet onto each of 2 baking sheets.
4. Cut 1/4 inch off 1 corner of bag; squeeze meringue mixture onto prepared pans to form 2 (10-inch) circles.
5. Bake meringues at 200 for 3 hours or until dry. Turn oven off; cool in closed oven. Carefully remove meringues.
6. To prepare mousse, combine water and gelatin; let stand 5 minutes.
7. Place brown sugar, 4 1/2 teaspoons whipping cream, butter, syrup, and salt in a sauce- pan over medium-high heat; bring to a boil, stirring until sugar dissolves. Cook 2 minutes without stirring; remove from heat. Stir in gelatin mixture; cook 30 seconds, stirring until gelatin dissolves.
8. Remove from heat.
9. Transfer mixture to a large bowl; cool completely.
10. Place remaining 1/4 cup whipping cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold whipped cream into cooled gelatin mixture; chill 20 minutes or until almost set.
11. Combine granulated sugar and 1/4 cup water in a small sauce- pan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook without stirring until a thermometer registers 250 (about 3 minutes).
12. Place 2 egg whites and a dash of salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Slowly pour hot sugar mixture in a thin stream into egg whites; continue beating until stiff peaks form. Reduce mixer to medium speed; beat until mixture cools (about 8 minutes).
13. Fold one-third of egg white mixture into caramel mixture; gently fold in remaining egg white mixture. Chill 1 hour.
14. Place 1 baked meringue round on a platter; spread mousse evenly over meringue. Top with remaining meringue round.
15. Drizzle melted chocolate over top.
16. Cut into 6 wedges.