Almond Dacquoise Food

ALMOND DACQUOISE

Steps:

• Preheat oven to 200 degrees. Invert a 7-cup bombe mold onto 1 parchment-lined baking sheet, and trace perimeter. Turn over parchment. Brush traced circle with butter, and dust with flour. Brush another parchment-lined baking sheet all over with butter, and dust with flour.
• Beat together almonds, 1/2 cup superfine sugar, and the confectioners' sugar in a large bowl with a mixer. Beat together egg whites with a mixer until soft peaks form. Beat in remaining 1/2 cup superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Fold into nut mixture.
• Spread meringue into traced circle to form a round slightly thicker than 1/4 inch. Fit a large pastry bag with a 1-inch flat tip with a serrated edge (such as Ateco #9897). On the second baking sheet, use serrated side to pipe 3 overlapping lines to create a 3-inch square. Repeat to create 11 more squares.
• Bake dacquoise round and cookies until they are dry on top and lift easily from parchment, about 1 hour, rotating halfway through. Turn off heat; let cool in oven 1 hour. If it isn't too humid, dacquoise can be stored at room temperature, well wrapped, 1 day (if humid, use immediately).

STRAWBERRY DACQUOISE

Steps:

• In food processor with knife blade attached, or in blender at medium speed, blend pecans, cornstarch, and 3/4 cup confectioners' sugar until pecans are finely ground.
• Line large cookie sheet with foil. With toothpick, outline three 13-inch by 4-inch rectangles on foil. Spray lightly with nonstick cooking spray.
• Preheat oven to 275 degrees F. In large bowl, with mixer at high speed, beat egg whites and cream of tartar to soft peaks. Sprinkle in 3/4 cup confectioners' sugar, 2 tablespoons at a time, beating well after each addition until sugar completely dissolves and whites stand in stiff glossy peaks.
• With rubber spatula, carefully fold ground pecan mixture into egg-white mixture. With metal spatula, spread one-third of meringue inside each rectangle on cookie sheet. Bake meringues 1 hour. Turn oven off; leave meringues in oven 1 1/4 hours to dry.
• Cool meringues on cookie sheet on wire rack 10 minutes. Carefully peel foil from meringues and cool completely. Store in airtight container at room temperature (to prevent sogginess) until ready to assemble.
• In 2-quart saucepan with potato masher or fork, mash quick-thaw strawberries with their syrup. Sprinkle gelatin evenly over crushed strawberries; let stand 5 minutes to soften gelatin. Place saucepan over medium heat and cook strawberry mixture 2 to 3 minutes until gelatin dissolves completely, stirring constantly. Pour mixture into small bowl; chill over bowl of ice about 15 minutes, stirring occasionally, until mixture thickens slightly to the consistency of egg whites.
• In small bowl, with mixer at medium speed, beat heavy or whipping cream and remaining 3 tablespoons confectioners' sugar until stiff peaks form. Gently fold in thickened strawberry mixture.
• On serving plate, place 1 meringue layer; spread with one-third of strawberry-cream filling. Repeat with remaining meringue layers and strawberry filling, ending with strawberry filling.
• Refrigerate dacquoise 4 hours to soften meringue layers for easier cutting.
• To serve, hull strawberries. Cut one-third of strawberries in half; slice remaining berries. Arrange remaining halved and sliced berries on top of dacquoise. Dust with confectioners' sugar, if you like.

ALMOND DACQUOISE RECIPE IDEAS - DESSERT RECIPES

Steps:

• Heat the oven to 150C (gas mark 2). Using a clean, dry bowl, whisk the egg whites with an electric mixer until stiff. Gradually add the sugar, beating constantly after each addition. Beat for about 5-10 minutes, after which the mixture should be thick and glossy. Fold in the chopped almonds until just mixed through.
• Line three baking trays with greaseproof paper and mark the paper with three 22cm (9in) circles. Spread the meringue onto the three circles with a spatula or flat knife. Bake for 50-60 minutes or longer, if necessary. The meringue is cooked when the underside is free of sticky patches. Once cooked, leave the oven door ajar to cool the meringues.
• Whip the cream until soft peaks form. Thinly slice the strawberries. Once the meringues have cooled, spread the whipped cream onto one of the meringues and top with the sliced strawberries. Repeat with the remaining two meringues and dust the top with icing sugar.

ALMOND DACQUOISE WITH STRAWBERRY ICE CREAM

Steps:

• Make meringue layers:
• Preheat oven to 275°F and line 2 large baking sheets with parchment paper. Trace three 12- by 4-inch rectangles on parchment (2 on one sheet, at least 2 inches apart, and 1 on the other), then turn over.
• Pulse together almonds, 2 tablespoons sugar, and cornstarch in a food processor until finely ground, being careful not to grind to a paste.
• Beat whites with standing electric mixer at medium speed until foamy. Beat in cream of tartar and a pinch of salt, then gradually beat in remaining 3/4 cup sugar, vanilla, and almond extract. Increase speed to high and beat until meringue holds stiff, glossy peaks.
• Fold ground almonds gently but thoroughly into meringue in 3 batches. Spread evenly onto rectangles on parchment with a small metal spatula, filling them in. (As mixture bakes, meringue will spread slightly outside lines.)
• Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, until firm and pale golden, 1 hour to 1 hour and 10 minutes total. Slide meringue layers, still on parchment, onto racks, then cool completely and peel off paper.
• Fill and assemble dacquoise:
• Place 1 meringue layer on a platter and spread 1 1/2 cups ice cream evenly on top with cleaned spatula. Top with second meringue layer, then with remaining 1 1/2 cups ice cream. Top with third meringue layer, then trim edges of dacquoise with a serrated knife to make even.
• Wrap in plastic wrap and foil and freeze at least 3 hours and up to 2 days.
• Decorate dacquoise:
• Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise.

DACQUOISE

Steps:

• 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.

ALMOND AND CHOCOLATE DACQUOISE WITH CRANBERRY SAUCE

Steps:

• Preheat oven to 325°F. Line 2 baking sheets with parchment paper and, using an 8-inch round cake pan as a guide, trace 3 circles on parchment (2 on one sheet and 1 on other). Turn parchment over (circles will show through paper).
• Make meringue layers:
• In a large bowl with an electric mixer beat whites with cream of tartar and salt until they hold soft peaks. Add sugar all at once and vanilla and beat until meringue holds stiff glossy peaks. Fold in almonds gently but thoroughly and divide meringue evenly among parchment circles, spreading to fill in circles.
• Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, 1 hour, or until firm and pale golden. Remove parchment from sheets and cool meringue layers on it on racks. Carefully peel off parchment and put meringues, smooth sides up, on a work surface. Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool dry place.
• Make cranberry sauce:
• In a heavy saucepan combine cranberries, preserves, sugar, water, and lemon juice and simmer until thickened slightly, 10 to 15 minutes. Cranberry sauce may be made 2 days ahead and chilled, covered.
• In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and transfer chocolate to a sealable plastic bag. Seal bag, pressing out excess air. Squeeze chocolate to one corner and snip off corner as close to edge as possible to make a 1/8-inch hole. Drizzle chocolate over smooth sides of meringues (do not spread to coat) and chill, uncovered, until chocolate is set, about 30 minutes.
• In a bowl beat cream with sugar and vanilla until cream holds stiff peaks.
• Assemble dacquoise:
• Put 1 meringue layer, chocolate side down, on a cake plate and spread evenly with about half of whipped cream. Repeat layering in same manner with another meringue, remaining whipped cream, and remaining meringue. Dacquoise may be assembled and kept in a cake keeper, chilled, at least 8 hours and up to 2 days.
• Garnish dacquoise with chocolate leaves and sugared cranberries, Slice dacquoise with a serrated knife and serve chilled with cranberry sauce.
• To make the chocolate holly leaves:
• In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat. With a 1/2-inch pastry brush coat underside of each leaf about 1/8 inch thick with chocolate. Chill leaves, chocolate sides up, until chocolate is set, about 30 minutes, and carefully peel off holly or lemon leaves. Chocolate leaves may be made 1 week ahead and kept frozen, in layers separated by wax paper in an airtight container lined with wax paper. Makes 15 chocolate leaves.