Take your dessert game to the next level with these decadent French Craquelin! A delicate almond biscuit base is topped with a light and airy meringue, creating a delightful textural contrast. The chocolate coating adds a touch of richness, making this dessert a true showstopper!

Ingredients:

Meringue:

• 4 proteins.
• 180 grams of white sugar.
• For biscuit:
• 110 grams of flour.
• 50 grams of powdered sugar.
• 20 grams of almond powder.
• 1 egg
• 60 grams of cold butter cut into cubes.
• for coating:
• 250 grams of dark chocolate

Instructions:

For Biscuit:

1. In a mixer bowl, mix flour, powdered sugar, and almond powder.
2. Gradually add the cubes of butter until small crumbs form.
3. Add an egg and process until you get large lumps on the side.
4. Spread cling film on a work surface. Combine into a ball and rest in the refrigerator for about an hour.
5. Divide the dough into 2 parts.
6. Flour a work surface and roll out evenly to a thickness of about 0.5 cm
7. Make circles and bake at 175 degrees for about 15-20 minutes.
8. Leave to cool completely.

For meringue:

1. In a heatproof bowl, mix egg whites and sugar over a pot of hot water (Bain Marie) on a low flame (the bowl mustn’t touch the water).
2. Stir throughout the cooking time.
3. Cook until the sugar is completely melted and the mixture is smooth. You can check between 2 fingers to see if any sugar grains are left.
4. Whip the meringue for a few minutes until a stable and shiny mixture is obtained (be careful not to whip too much).
5. Transfer to a piping bag and sprinkle high above each biscuit.
6. Transfer the crambo to the freezer for about 3 hours.
7. For the coating: melt the chocolate in the microwave in pulses of 30 seconds, stirring after each time until completely melted.
8. Add a teaspoon of oil and mix.
9. Transfer the chocolate to a wide glass, dip each krembo and enjoy (-: