Almond Dacquoise Recipes

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.

DACQUOISE WITH LEMON CURD, CREAM AND BERRIES

Steps:

• Preheat the oven to 225 degrees F / 107 degrees C. Trace two 8-inch (20cm) circles on each of two sheets of parchment paper and set them, upside down, on two 16 by 11-inch (41cm by 28cm) jelly-roll pans. Set aside.
• In a large bowl, sift together the almond flour and confectioners' sugar. Set aside.
• In a food processor, pulse the almonds to crush them. You want the pieces to be just big enough to add texture.
• In a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar and beat on medium-high speed, until they start to foam, about 45 seconds. Turn the speed to medium-low and slowly sprinkle the sugar to create a French meringue. Turn the speed to high and beat until stiff, glossy peaks form, 1 to 2 minutes more.
• Using the whisk attachment, fold in the almond flour mixture, then fold in the crushed almonds.
• Divide the batter evenly among the circles on the prepared parchment paper. Using an offset cake spatula, spread the batter, making sure all the circles are even so they bake at the same rate.
• Bake until the dacquoise are dry, about 90 minutes. Turn off the oven (don't open the door), turn on the oven light (if your oven doesn't have a light, continue baking for 15 minutes more), and let the dacquoise sit in the cooling oven for at least 2 hours; it can be stored like this overnight or even up to 24 hours. Leaving the light on ensures it will stay dry.
• In a medium stainless-steel bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, butter and salt.
• Put 1 inch (2.5cm) of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium heat. Place the bowl with the lemon mixture over the simmering water.
• Using a rubber spatula, stir the mixture constantly, making sure to clean the sides of the bowl as you go, until the lemon curd begins to thicken, about 10 minutes; it will be the consistency of smooth pudding.
• If there are any lumps in the curd, strain it through a fine-mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface to prevent a skin from forming.
• In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides.
• Set the container in the ice bath or place in the freezer until chilled, about 15 minutes, then transfer to the refrigerator for up to 5 days.
• In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed until just thick-it will start to leave marks from the whisk in the cream.
• Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.
• Spread the chocolate in a very thin layer on a piece of parchment paper. Freeze the chocolate. Paint it with edible Luster Dust and then break into shards. If your house is warm, you may need to freeze again after painting, but just for a few minutes.
• Place one dacquiose disk on a serving plate, cover with one-fourth of the whipped cream, swirl one-fourth of the lemon curd into the cream, and the top with one-fourth of the berries. Repeat with the remaining disks, whipped cream, curd, and berries. Decorate with the shards of chocolate, if desired.
• Refrigerate the dacquoise for 1 hour before serving to make cutting easier.

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).

ALMOND DACQUOISE

Steps:

• ALMOND DACQUOISE.
• Combine almonds, powdered sugar, and cornstarch; set aside.
• Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form. Reduce to low and quickly add almond mixture, mixing just until blended.
• Using a pastry bag fitted with large (1/2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 3 (8-inch) circles. Bake at 250 for 35-45 minutes and cool on aluminum foil. Fill and frost with chocolate buttercream filling.
• CHOCOLATE BUTTERCREAM FILLING.
• Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2 minutes. Stop and scrape bowl.
• Reduce speed to medium and gradually add powdered sugar, chocolate, butter and vanilla; continue beating until fluffy, about 5 minutes.

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.

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.