Caramel-Pecan Dacquoise

• Meringues:
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/2 cup finely chopped pecans, toasted
• Mousse:
• 1/3 cup cold water
• 1 teaspoon unflavored gelatin
• 6 tablespoons brown sugar
• 1/3 cup heavy whipping cream, divided
• 1 tablespoon butter
• 1 tablespoon light-colored corn syrup
• 1/8 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 large egg whites
• Dash of salt
• Remaining ingredient:
• 1 ounce bittersweet chocolate, chopped and melted

1. Preheat oven to 200u0b0.
2. To prepare meringues, combine first 3 ingredients in a bowl; beat with a mixer at high speed until foamy. 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. Cut 1/4 inch off 1 corner of bag; squeeze meringue mixture onto prepared pans to form 2 (10-inch) circles. Bake meringues at 200u0b0 for 3 hours or until dry. Turn oven off; cool in closed oven. Carefully remove meringues.
3. To prepare mousse, combine water and gelatin; let stand 5 minutes. 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. Remove from heat. Transfer mixture to a large bowl; cool completely.
4. 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. 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 250u0b0 (about 3 minutes). 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).
5. Fold one-third of egg white mixture into caramel mixture; gently fold in remaining egg white mixture. Chill 1 hour. Place 1 baked meringue round on a platter; spread mousse evenly over meringue. Top with remaining meringue round. Drizzle melted chocolate over top. Cut into 6 wedges.

meringues, lemon juice, salt, egg whites, granulated sugar, pecans, mousse, cold water, unflavored gelatin, brown sugar, heavy whipping cream, butter, lightcolored corn syrup, salt, granulated sugar, water, egg whites, salt, remaining ingredient, bittersweet chocolate

Taken from www.myrecipes.com/recipe/caramel-pecan-dacquoise (may not work)