Dacquoise
photo by SueKime
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 6 egg whites
- 1.23 ml cream of tartar
- 177.44 ml sugar
- 14.79 ml cornstarch
- 177.44 ml ground almonds
- 6 egg yolks
- 4.92 ml vanilla
- 14.79 ml instant coffee crystals (granules)
- 59.14 ml cocoa
- 177.44 ml sugar
- 177.44 ml butter or 177.44 ml margarine
- 236.59 ml whipping cream
- 4.92 ml sugar
- 2.46 ml vanilla
directions
- This is how the original was posted!
- Cream all ingredients together for meringue shell and fill with filling.
- Bake at 400 for 10 min until set.
- Serve cooled.
-
THIS is how I believe it should read:
- Preheat oven to 375'F.
- Prepare 3 9" circles of baking paper on baking trays.
- Mix together the ground almonds & cornstarch.
- Beat egg whites and cream of tartar to soft peak stage with an electric mixer.
- Very slowly add the sugar while continuing to beat until stiff.
- Fold in the cornstarch & almond mix.
- Spread evenly on the three circles and bake for 20mins until golden brown.
- Cool and when ready to assemble remove from paper.
-
For Filling:
- Stir together the egg yolks, vanilla and coffee and let stand for 5mins.
- Add the cocoa and sugar and beat for about 4mins until fluffy.
- Beat in the butter 1Tbsp at a time until all added and beat until fluffy.
- Chill for about 30mins.
- Whip cream, sugar & vanilla together for topping and covering sides.
-
To assemble:
- Place a circle of meringue on a flat plate.
- Spread over half of the butter cream.
- Place second circle on top and spread over remaining butter cream.
- Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
- You can also place an almond or a chocolate leaf on each rosette if liked.
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Reviews
RECIPE SUBMITTED BY
Jen T
New Zealand
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