Ingredients with Measurements:
- 1 cup shredded coconut
- 1 cup almond flour
- 1 cup powdered sugar
- 6 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Special equipment needed:
- Parchment paper
- Pastry bag with a round tip
Step-by-step instructions:
1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, 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 and continue to beat until stiff peaks form.
5. Gently fold the egg white mixture into the coconut mixture until well combined.
6. Transfer the mixture to a pastry bag fitted with a round tip.
7. Pipe the mixture onto the prepared baking sheet in 3-inch circles.
8. Bake for 20-25 minutes or until lightly golden brown.
9. Remove from the oven and let cool completely.
10. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. To assemble, place one coconut dacquoise on a plate, top with a dollop of whipped cream, and repeat with another coconut dacquoise and whipped cream.
12. Garnish with additional shredded coconut, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
325°F
Serving size:
Makes 6 servings
Nutritional information:
Calories: 365
Fat: 24g
Carbohydrates: 32g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Heavy cream can be substituted with coconut cream or whipped coconut cream.
Variations:
- Add chopped nuts or chocolate chips to the coconut mixture for added texture and flavor.
- Top with fresh fruit or a fruit compote for a fruity twist.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating.
- Be gentle when folding the egg whites into the coconut mixture to avoid deflating the mixture.
- Store the coconut dacquoise in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store the coconut dacquoise in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The coconut dacquoise is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the coconut dacquoise on a decorative plate or cake stand for an elegant presentation.
Garnishes:
Garnish with additional shredded coconut or fresh fruit for added color and flavor.
Pairings:
Pair with a cup of coffee or tea for a delicious dessert.
Suggested side dishes:
Serve with a side of fresh fruit or a fruit salad for a light and refreshing dessert.
Troubleshooting advice:
- If the coconut dacquoise is too soft, bake for an additional 5-10 minutes.
- If the egg whites are not beating properly, make sure the bowl and beaters are clean and free of any oil or grease.
Food safety advice:
Make sure to use fresh eggs and store the coconut dacquoise in the refrigerator to prevent any bacterial growth.
Food history:
Dacquoise is a French dessert that originated in the 17th century.
Flavor profiles:
The coconut dacquoise has a light and airy texture with a sweet and nutty flavor.
Serving suggestions:
Serve the coconut dacquoise as a light and refreshing dessert after a meal.
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