Chocolate-Macadamia Nut Meringue with Tropical Fruit Cream

To make the tuiles: Cut a cardboard stencil to make a rectangle approximately 3 inches by 10 inches. Trim the edges to leave a 1/2-inch rim of cardboard. Preheat the oven to 350 F. Lightly spray 2 baking sheets with vegetable oil spray and line them with parchment paper. In a large bowl, beat the sugar and butter together until light and fluffy, scraping down the sides of the bowl as necessary. Stir in the egg whites, then gradually stir in the flour until it is fully incorporated.

Place the stencil on one of the prepared baking sheets and spread a thin, even layer of batter inside with an offset spatula. Lift and repeat to make at least 12 rectangles; make extras to allow for breakage if possible. Bake 3 to 5 minutes, until just golden. Shut off the oven and open the door, leaving the tuile pans on the racks so that they remain warm and pliable. Lift one and lay it on a work surface. Cut into thin parallel strips, leaving the strips attached to a 1-inch wide band at one end. Separate the strips, curling and curving each strip slightly on the work surface. The strips will harden and set as they cool; if they begin to set before you have separated and curved them, return the tuile briefly to the warm oven. When all the tuiles have been lifted and shaped, set aside to cool completely.

To make the meringue: Heat the oven to 325 F. Lightly spray a 13-by-17-inch sided baking sheet with vegetable oil spray and line it with parchment paper or waxed paper. In a large bowl, beat the egg whites until foamy, then gradually beat in 1 cup of the sugar until stiff peaks form. In a blender or food processor, grind the nuts with the remaining 1 cup sugar. Fold the two mixtures together and spread evenly in the prepared pan.

Bake for 25 to 30 minutes, or until golden brown. Let cool and remove from pan. In a double boiler over simmering water, melt the chocolate and spread evenly over the top of the meringue. Let the chocolate set, then cut the meringue into 3 lengthwise strips. Set aside.

To make the mango cream: Peel, pit, and coarsely chop 1 of the mangos and puree in a blender or food processor until smooth. Strain through a fine-meshed sieve and add 1 tablespoon of the sugar. In a deep bowl, whip the cream until stiff peaks form. Fold in the mango puree.

Peel, pit, and cut the remaining mango into 1/4-inch dice. Toss the diced mango with the remaining 2 tablespoons sugar and let stand for 2 to 3 minutes until the sugar is dissolved. Fold into the cream. In a small saucepan, dissolve the gelatin in the water, then heat just until dissolved. Let cool and fold into the cream. Refrigerate.

To make the guava cream: Peel, seed, and coarsely chop one of the guavas and puree in a blender or food processor until smooth. Strain through a fine-meshed sieve and add 1 tablespoon of the sugar. Follow the instructions for the mango cream, above, substituting guava puree and fresh guava.

To make the chocolate ganache: Combine all the ingredients in a medium saucepan. Bring to a boil over medium heat and cook, stirring constantly, until the chocolate is melted and the mixture is smooth. Let cool.

To make the chocolate glaze: In a double boiler over barely simmering water, combine all the ingredients and heat until the chocolate is melted. Stir to combine. Let cool.

To make the toffee crunch: Using a heavy chef’s knife, coarsely chop the candy bars. Set aside.

To assemble the meringue: Place 1 strip of meringue on a baking sheet lined with parchment paper or waxed paper. Spread the mango cream over the layer and sprinkle with half the toffee crunch. Place a second layer of meringue on top, spread with the guava cream, and sprinkle the remaining toffee crunch on top. Place the third layer on top and cover with the ganache. Place in the refrigerator to chill until set, about 2 hours. Pour the glaze over the top; don’t worry if some runs down the sides, as the edges will be trimmed.

To make the chocolate finish: In a medium saucepan over barely simmering water, melt the white chocolate. In another medium saucepan over barely simmering water, melt the milk chocolate. Make alternate lines down the length of the meringue with the white and milk chocolates. Pull a knife through the chocolate across the width of the meringue in opposite directions, making a decorative design. Refrigerate for at least 1 hour.

To serve: Trim the edges of the meringue, using a sharp thin-bladed knife. The piece will measure approximately 4 by 17 inches. Cut across the width into 12 alternating wedges about 1-1/2 inches wide at the widest point. Place the sauces and creme fraiche in squeeze bottles. Quarter and core the apples, then cut into very thin slices, dipping the slices in the lemon juice as you work. Lightly dust the tuiles with confectioner’s sugar. Melt the chocolate in the top of a double boiler over barely simmering water; set aside.

For each dessert plate, make concentric circles of the sauces in the order in which they are listed. Highlight the sauces with a few circles of creme fraiche. Tilt and shake the plates, twirling to make a swirled design of the sauces.

Stand 1 meringue wedge upright on the end of each plate beside the swirl of sauces. Put a small spoonful of hot chocolate beside a meringue wedge and stand a tuile upright in the chocolate, holding it in place until the chocolate cools enough to hold. Fan 5 to 6 apple slices against the tuile, inserting the slices between the strips to hold the slices upright. The plates can be prepared to this point and set aside in the refrigerator until just before service.

Place small scoops of the sorbets to one side and garnish with fresh fruits. Finish each plate with a mint sprig.