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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.

Time: 40 minutes


  • 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

dacquoise image

Number Of Ingredients: 11


  1. egg whites
  2. cream of tartar
  3. sugar
  4. cornstarch
  5. ground almonds
  6. egg yolks
  7. vanilla
  8. instant coffee crystals
  9. cocoa
  10. butter
  11. whipping cream


Recipe From

Provided by Sandra Lee

Time 1h16m

Yield 12 servings


  • For Meringue Layers: Preheat oven to 275 degrees F.
  • Line 2 baking sheets with kitchen parchment cut to fit. On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide. Turn the parchment over with drawing face down on the pan. You should be able to still see the circles. Set aside.
  • In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
  • Divide the meringue among the 4 circles drawn on the parchment. Using a rubber spatula, spread meringue to the edges of the circles. Bake in oven for 50 minutes. When meringues are done baking, turn off the oven leaving the meringues inside to dry.
  • For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour.
  • For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping. Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
  • Assembly: For best results, assemble dacquoise right before serving. Place 1 meringue circle on a cake plate. Evenly spread half of the lemon filling. Top with another meringue circle and spread with strawberry mixture. Repeat with another meringue circle and lemon filling. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries.

Lemon and Fresh Strawberry Dacquoise image

Number Of Ingredients: 13


  • 6 egg whites
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons strawberry extract
  • 1 3/4 cups nonfat milk
  • 1 (3.4-ounce) box lemon pudding mix, sugar and fat free
  • 2 teaspoons lemon zest, finely minced
  • 1 cup fresh strawberries, sliced
  • 8-ounces whipped topping, divided
  • Fresh mint sprigs, for garnish
  • Fresh strawberries, for garnish
  • 1/2 teaspoon strawberry extract


I found this recipe in the cookbook that comes along with my Kitchenaid stand mixer. I've looked everywhere for variations but haven't been able to find even one. This is by no means low-cal, so portion sizes should be kept small. One thing that should be stressed is to not overcook the 'cakes'. Low temperature for a longer cooking time is preferable, especially if your oven runs hot. Also, be sure to liberally grease and flour the pan you use. One method I've developed is to cut out circles of parchment paper and lay them over an overturned cake pan. (If you put them into a cake pan you wont be able to get them out). Another tip: don't skimp on the almonds. If you don't use enough they won't turn out. This is not a smiple recipe. I have yet to perfect it :)

Recipe From

Provided by Scafire-Jen

Time 1h35m

Yield 1 Cake, 8 serving(s)


  • 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.
  • 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 image

Number Of Ingredients: 14


  • 6 ounces blanched almonds, ground
  • 1 cup powdered sugar
  • 1 1/2 tablespoons cornstarch
  • 6 egg whites
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons sugar
  • 1 1/4 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 2 egg yolks
  • 1 cup powdered sugar
  • 2 ounces semisweet chocolate, melted
  • 3/4 cup butter, softened
  • 1/2 teaspoon vanilla


A frosty blender full of strawberry-citrus slush. You will enjoy this with or without the rum!

Recipe From

Provided by TBOND

Time 10m

Yield 8


  • In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

Best Strawberry Daiquiri image

Number Of Ingredients: 7


  • 6 cups ice
  • ½ cup white sugar
  • 4 ounces frozen strawberries
  • ⅛ cup lime juice
  • ½ cup lemon juice
  • ¾ cup rum
  • ¼ cup lemon-lime flavored carbonated beverage


Recipe From

Yield 8


  • add half of milk to yolk to temper, then add to remaining milk and heat to thick consistency.cover refrigBefore using, warm gently to room temperature in microwave. Stir together amaretto and espresso powder;Using paddle, beat butter until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes 6.make ganache. Set aside to cool 7. Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. eat trimmings. With long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals. Using serrated knife, score surface of meringue by drawing knife toward you from mark on top edge to corresponding mark on bottom edge. Repeat scoring until meringue is fully cut through. Repeat until you have four 10 by 3-inch rectangles. (If any meringues break during cutting, use them as middle layers.) 8. Place 3 rectangles on wire rack spread 1/4 cup ganache evenly over surface of each meringue. RefrigerateSet aside remaining ganache. 9. Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top and sides of cake making smooth box. Refrig. Rewarm ganache, pour over cake spreading sides (doesn't have to cover completely). Garnish top with hazelnuts. Holding bottom of cake with 1 hand, gently press almo


Number Of Ingredients: 25


  • 3/4 cup blanched sliced almonds, toasted
  • 1/2 cup hazelnuts, toasted and skinned
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup (7 ounces) sugar
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 3/4 cup whole milk
  • 4 large egg yolks
  • 1/3 cup (2 1/3 ounces) sugar
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons amaretto or water
  • 1 1/2 tablespoons instant espresso powder
  • 16 tablespoons unsalted butter, softened
  • 6 ounces bittersweet chocolate, chopped fine
  • 3/4 cup heavy cream
  • 2 teaspoons corn syrup
  • 12 whole hazelnuts, toasted and skinned
  • 1 cup blanched sliced almonds, toasted
  • FOR THE MERINGUE: heat oven to 250 degrees. draw 13 by 10 1/2-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.
  • Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, add1/2 cup sugar and pulse to combine3. Using stand mixer whisk, whip egg whites and cream of tartar on until foamy, Increase speed to medium-high and whip whites to soft, billowy mounds,slowly add remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form Fold nut mixture into egg whites in 2 batches. With offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment,Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1 1/2 hours. Turn off oven and allow meringue to cool in oven for 1 1/2 hours. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept at room temperature wrapped for 2 days)4. FOR THE BUTTER CREAM: Heat milk until just simmering. Meanwhile, whisk yolks, sugar, cornstarch, and salt in bowl until smooth.


Sandwich chocolate meringue discs between milk chocolate ganache and coffee buttercream and frost with more buttercream and crushed hazelnuts for this over-the-top dessert.

Recipe From

Provided by Martha Stewart

Yield Makes one 10-inch cake


  • Preheat oven to 350 degrees. Place hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer nuts to a kitchen towel; rub off loosened papery skins. Let stand until cool. In the bowl of a food processor fitted with the steel blade, pulse nuts until they are the texture of coarse cornmeal; set aside.
  • Place a layer of chocolate meringue on a 10-inch cardboard cake round, and coat with a 1/2-inch-thick layer (1 cup) ganache. Top with second layer and spread 1 1/2 cups buttercream in an even layer over meringue. Top with third layer and coat with the remaining cup of ganache. Top with final layer, placing it upside-down so the flat side is on top, and coat with about 2 cups buttercream. Refrigerate for 20 minutes.
  • Coat the top and sides of cake with about 3 cups buttercream in an even layer. Cover top and sides of cake with hazelnuts. Use remaining buttercream to decorate, as desired. Reserve any remaining buttercream for another use.

Chocolate Meringue Cake with Coffee Buttercream image

Number Of Ingredients: 4


  • 5 ounces hazelnuts
  • 2 recipes Chocolate Meringue for Chocolate Meringue Cake
  • Milk Chocolate Ganache
  • Coffee Buttercream


This recipe creates the chocolate meringue discs that are the foundation for Martha's decadent Chocolate Meringue Cake.

Recipe From

Provided by Martha Stewart

Yield Makes two 10-inch layers


  • Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper. Using a marker, trace 10-inch circles on each sheet of parchment; turn paper marked-side down. In a large bowl, sift together confectioners' sugar and cocoa powder; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy. Add the cream of tartar and whisk until soft peaks form. With mixer running, gradually add the granulated sugar, whisking until stiff glossy peaks form, 4 to 5 minutes. Sift in the confectioners' sugar and cocoa mixture in three additions, folding after each addition, until mostly incorporated.
  • Transfer meringue to a large pastry bag fitted with a 1/2-inch plain tip. Starting just within the marked circles, pipe meringue, working inward in a spiral pattern. Bake for 2 hours. Turn off oven, allowing meringues to dry out until oven is completely cool, at least 4 hours and up to overnight.

Chocolate Meringue for Chocolate Meringue Cake with Coffee Buttercream image

Number Of Ingredients: 5


  • 1 1/2 cups confectioners' sugar, plus more for dusting
  • 1/3 cup Dutch-process cocoa powder
  • 6 large egg whites
  • 1/8 teaspoon cream of tartar
  • 3/4 cup granulated sugar

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