Ingredients with Measurements:
- 4 egg whites
- 1/4 cup granulated sugar
- 1/2 cup ground almonds
- 1/2 cup powdered sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 tsp salt
Special equipment needed:
- Parchment paper
- Pastry bag
- Large mixing bowl
- Electric mixer
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the egg whites until stiff peaks form.
3. Gradually add the granulated sugar while continuing to beat the egg whites until they are glossy and hold stiff peaks.
4. In a separate bowl, mix together the ground almonds, powdered sugar, and all-purpose flour.
5. Gently fold the almond mixture into the egg whites until just combined.
6. Transfer the mixture to a pastry bag and pipe 8-inch circles onto the prepared baking sheet.
7. Bake for 15-20 minutes or until lightly golden brown. Remove from the oven and let cool completely.
8. In a saucepan, melt the butter over medium heat.
9. Add the heavy cream, granulated sugar, water, and salt to the saucepan and stir to combine.
10. Cook the mixture over medium heat, stirring occasionally, until it reaches a caramel color and thickens slightly.
11. Remove the caramel from the heat and let cool for 5 minutes.
12. Spread the caramel over one of the cooled dacquoise circles.
13. Top with the second dacquoise circle and press down gently.
14. Serve immediately or store in the refrigerator until ready to serve.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Preheat oven to 350°F
Serving size:
Makes 1 8-inch cake, serves 8-10 people
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 32g
Protein: 4g
Substitutions for ingredients:
- Ground hazelnuts can be used in place of ground almonds.
- Margarine can be used in place of unsalted butter.
- Light cream can be used in place of heavy cream.
Variations:
- Add chopped nuts or chocolate chips to the dacquoise batter for added texture.
- Use a different flavor of caramel, such as salted caramel or butterscotch.
- Top with fresh fruit or whipped cream for added flavor.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and airy dacquoise.
- Use a pastry bag for even circles and easy assembly.
- Let the caramel cool slightly before spreading on the dacquoise to prevent it from melting.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve at room temperature or warm in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve on a cake stand or platter and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, or chocolate shavings.
Pairings:
Coffee, tea, or a dessert wine.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the dacquoise is too soft, it may not have been baked long enough. Bake for an additional 5-10 minutes.
- If the caramel is too thick, add a splash of heavy cream to thin it out.
Food safety advice:
Make sure to use fresh eggs and store the dacquoise in the refrigerator to prevent spoilage.
Food history:
Dacquoise is a French dessert made with layers of meringue and buttercream or whipped cream. It is named after the town of Dax in southwestern France.
Flavor profiles:
The caramel adds a rich and sweet flavor to the light and airy dacquoise.
Serving suggestions:
Serve as a dessert or for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: French
Taste: Sweet, Nutty, Creamy, Caramelized