Ingredients with Measurements:
- 1 cup almond flour
- 1 cup powdered sugar
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp almond extract
- Sliced almonds for garnish
Special equipment needed:
- Parchment paper
- Two baking sheets
- Pastry bag with a round tip
Step-by-step instructions:
1. Preheat the oven to 300°F. Line two baking sheets with parchment paper.
2. In a large bowl, sift together the almond flour and powdered sugar.
3. In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
4. Gradually add the granulated sugar to the egg whites, while continuing to beat until stiff peaks form.
5. Fold the almond flour mixture into the egg whites, along with the vanilla extract.
6. Transfer the mixture to a pastry bag with a round tip.
7. Pipe the mixture onto the prepared baking sheets in 2-inch circles, leaving space between each circle.
8. Bake for 25-30 minutes, or until the dacquoise is lightly golden and crisp.
9. Remove from the oven and let cool completely on the baking sheets.
10. In a large bowl, beat the heavy cream, powdered sugar, and almond extract until stiff peaks form.
11. To assemble, place one dacquoise round on a serving plate, and spread a layer of the whipped cream on top.
12. Repeat with the remaining dacquoise rounds and whipped cream, stacking them on top of each other.
13. Garnish with sliced almonds.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
300°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 9g
Cholesterol: 50mg
Sodium: 35mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugars: 17g
Protein: 4g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Heavy cream can be substituted with whipped coconut cream for a dairy-free option.
Variations:
- Add sliced fresh fruit, such as strawberries or peaches, between the layers of whipped cream.
- Drizzle melted chocolate over the top of the finished dacquoise.
- Add a layer of raspberry jam between the dacquoise rounds.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form, as this will ensure a light and airy dacquoise.
- Use a pastry bag with a round tip for even and consistent circles.
- Let the dacquoise cool completely before assembling, as this will prevent the whipped cream from melting.
Storage instructions:
- Store the assembled dacquoise in the refrigerator for up to 2 days.
Reheating instructions:
- Dacquoise is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve on a cake stand or platter for an elegant presentation.
- Dust with powdered sugar before serving.
Garnishes:
- Sliced almonds
- Fresh fruit
- Chocolate shavings
Pairings:
- Serve with a cup of coffee or tea for a delicious dessert pairing.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the dacquoise is not crispy enough, try baking it for an additional 5-10 minutes.
- If the whipped cream is too runny, try adding a tablespoon of powdered sugar at a time until it reaches the desired consistency.
Food safety advice:
- Make sure to use fresh eggs and refrigerate the dacquoise immediately after assembling.
Food history:
- Dacquoise is a French dessert that originated in the town of Dax in the 17th century.
Flavor profiles:
- Almond-flavored dacquoise with a light and airy texture, paired with sweet whipped cream.
Serving suggestions:
- Serve as a dessert after a dinner party or special occasion.
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Region: French