First, beat the egg whites (3 pieces) and add 10g of sugar (30g) in 3 times and keep whipping to make meringue

If you keep whipping the egg whites, it becomes like whipped cream Lift the dough and it's done if it has horns

It's important to make sure that the meringue doesn't burst So this time, I sift the almond powder (70g) and sugar powder (50g) in advance
Add sifted almond powder (70g) and sugar powder (50g) and mix gently so that the meringue does not die out
If you put the spatula up like muffin or pound cake and mix it, the bubbles in the meringue will all die, so lay the spatula down and mix it like you're going through the cheeks

Then put it in a piping bag. If you have a dacquoise mold, use a mold. If you don't have a mold, you can squeeze a 500 won coin like when you make macaroons Or you can just make it long..^^ I usually have 16 pieces of Dacquoise The cookie pan in my house is not that big.. So I put a Teflon sheet on the floor (without a pan) and baked 2 rounds (-9 for the first round, 7 for the second)

Put the dough into the hole and use spatula to make the dough flat

If the top is well organized, lift the dacquoise frame carefully and remove it.
Sprinkle sugar powder 2-3 times and bake in a preheated 180 to 190 degrees oven for 12 to 15 minutes.

While Dacquoise is cooling, I made ganache. Put whipped cream (70g) in a pot and when the edges boil, remove from the heat and melt dark chocolate (70g) and that's it

Put the ganache on top and put the lid on it. It's done!