ALMOND DACQUOISE
This recipe accompanies the Baked Alaska Bombe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes one 7 1/2-inch round and twelve 3-inch square cookies
Number Of Ingredients 6
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
A dacquoise is a dessert made with nut-flavored meringues layered with various fillings. Do not assemble this dacquoise more than four hours ahead or it will become soggy. Meringues can be made up to one week ahead. Wrap tightly in plastic and store
Categories dessert recipe strawberry dessert strawberry dacquoise dacquoise recipe gourmet dessert
Time 3h15m
Yield 1
Number Of Ingredients 10
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.
Nutrition Facts : Calories 400 calories
ALMOND DACQUOISE RECIPE IDEAS - DESSERT RECIPES
Make your own almond dacquoise, an impressive dessert for a crowd - recipes on HOUSE - design, food and travel by House & Garden.
Yield Serves 8
Number Of Ingredients 6
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
Categories Berry Egg Dessert Bake Strawberry Almond Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
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
I cant pronounce it right but it sure is delicious! These were the words from the original Chef. I have just adopted this recipe (3rd August 2005) and have endeavoured to adjust the steps of making so that anyone can make this great Dessert. The way the original instructions were posted you can understand why the first reviewer of this recipe said what they did. I hope I have corrected this and now this lovely dessert can be made by anyone. :) You can also use ground hazelnuts in place of the almonds for a change.
Provided by Jen T
Categories Dessert
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 520.6, Fat 36, SaturatedFat 19.2, Cholesterol 211, Sodium 210.7, Carbohydrate 44.1, Fiber 1.6, Sugar 38.7, Protein 7.8
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.
More about "almond dacquoise food"
EASY ALMOND HAZELNUT DACQUOISES - WHISKFULLY SO
From whiskfullyso.com
Cuisine SwissTotal Time 2 hrsCategory Pastry
- Preheat the oven to 350°F/176°C. Spread hazelnuts and almonds out on a baking tray and roast for 8 minutes or until desired level of doneness. Skin hazelnuts and roughly chop 30g of hazelnuts, 30 g almonds and grind 28g of hazelnuts. Set aside and lower oven temperature to 275°F/135°C.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until foamy, then add half of the sugar in one tbsp increments while the mixer is on low speed. Once at soft-peaks add the remaining sugar in increments again and whisk until stiff peaks form.
- Using a spatula, fold in the ground hazelnuts, ground almonds, chopped almonds, chopped hazelnuts and cornstarch until just combined.
- Add 2 spoonfuls of the dacquoise batter to the melted butter and fold together. Pour the butter mix back into the larger dacquoise mixture and fold with a spatula until smooth and homogenous.
TRADITIONAL FRENCH DACQUOISE CAKE RECIPE - TRAVEL FOOD ATLAS
From travelfoodatlas.com
4.3/5 (17)Total Time 2 hrsCuisine FrenchCalories 1253 per serving
- Take a medium-sized bowl. Add cocoa powder, icing sugar, and ground almonds in it. Mix them well and set the bowl aside.
- Beat the egg whites with a beater at medium speed. Beat for around a minute until the whites start to give a foamy appearance. Continue beating by altering the speed of the beater, first at a low speed, then medium, and finally to high until soft peaks are formed.
- Now turn the beater to low speed and add sugar gradually in 4 parts. After adding the entire sugar, speed up the beater for around 2 minutes until the mixture turns glossy. Add almond extract too.
HAZELNUT DACQUOISE RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 4 mins
- For the dacquoise, preheat the oven to 180C/fan 160C/350F/Gas 4. Tip the blanched hazelnuts into the bowl of a food processor and pulse until coarsely ground.
- Remove from the oven, transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour.
- Line three baking trays with parchment paper and, using a small dinner plate as a guide, draw a 21cm/8¼in diameter circle on each. Set aside. Carefully position oven racks in the upper, middle and lower third of the oven.
- Make the meringue by pouring the egg whites into the clean bowl of a free-standing mixer fitted with the whisk attachment. Add the salt and whisk on medium speed for about two minutes, or until white and frothy.
- Spoon the meringue mixture to a large piping bag fitted with a 1.5cm/⅝in plain nozzle and pipe the meringue into a spiral starting at the centre of each circle and working outwards to fill your template.
- Bake for one hour, rotating the top and bottom baking trays halfway through cooking. Keep an eye on the meringues toward the end of cooking as they may catch and darken too much.
- For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour the cream over the chocolate.
- For the coffee custard filling, heat the milk in a heavy-based pan and bring to the boil over a low heat. Meanwhile in a medium bowl, whisk the egg yolks, caster sugar and coffee and chicory essence together.
- Whisk the whipping cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold half of the cooled coffee mixture into the cream, adding as much as necessary to form a spreadable consistency.
HAZELNUT DACQUOISE RECIPE - BBC FOOD
From bbc.co.uk
Servings 8-10Category Cakes And Baking
- For the dacquoise, preheat the oven to 180C/fan 160C/350F/Gas 4. Tip the blanched hazelnuts into the bowl of a food processor and pulse until coarsely ground.
- Remove from the oven, transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour.
- Line three baking trays with parchment paper and, using a small dinner plate as a guide, draw a 21cm/8¼in diameter circle on each. Set aside. Carefully position oven racks in the upper, middle and lower third of the oven.
- Make the meringue by pouring the egg whites into the clean bowl of a free-standing mixer fitted with the whisk attachment. Add the salt and whisk on medium speed for about two minutes, or until white and frothy.
- Spoon the meringue mixture to a large piping bag fitted with a 1.5cm/⅝in plain nozzle and pipe the meringue into a spiral starting at the centre of each circle and working outwards to fill your template.
- Bake for one hour, rotating the top and bottom baking trays halfway through cooking. Keep an eye on the meringues toward the end of cooking as they may catch and darken too much.
- For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour the cream over the chocolate.
- For the coffee custard filling, heat the milk in a heavy-based pan and bring to the boil over a low heat. Meanwhile in a medium bowl, whisk the egg yolks, caster sugar and coffee and chicory essence together.
- Whisk the whipping cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold half of the cooled coffee mixture into the cream, adding as much as necessary to form a spreadable consistency.
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