Step 1: Prepare the Hazelnut Dacquoise
Preheat the Oven:
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Whip Egg Whites:
In a clean mixing bowl, whisk the egg whites until they form soft peaks. Gradually add the granulated sugar, continuing to whisk until the mixture forms stiff peaks and is glossy.
Mix Dry Ingredients:
In a separate bowl, sift together the icing sugar, ground hazelnuts, and cornstarch. Gently fold this mixture into the whipped egg whites using a spatula, being careful not to deflate the batter.
Pipe the Dacquoise:
Transfer the mixture to a piping bag and pipe onto the lined baking tray, forming circles approximately 8 cm in diameter. Use a spatula to smooth out the tops if necessary.
Bake:
Bake in the preheated oven for about 20-25 minutes, or until golden and set. Allow to cool completely on a wire rack.
Step 2: Prepare the Gianduja and Praline Filling
