Ingredients with Measurements:
- 6 egg whites
- 1 1/4 cups granulated sugar
- 1 1/4 cups ground almonds
- 1/2 cup all-purpose flour
- 2 tablespoons instant coffee powder
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped toasted almonds
Special equipment needed:
- Parchment paper
- Pastry bag
- Large round tip
Step-by-step instructions:
1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat the egg whites until frothy. Add the cream of tartar and salt, and continue to beat until soft peaks form.
3. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff peaks form.
4. In a separate bowl, sift together the ground almonds, flour, and instant coffee powder.
5. Gently fold the dry ingredients into the egg whites, being careful not to deflate the mixture.
6. Transfer the mixture to a pastry bag fitted with a large round tip.
7. Pipe the mixture onto the prepared baking sheets in 3-inch circles, leaving space between each circle.
8. Bake for 20-25 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 separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. To assemble, place one dacquoise round on a serving plate. Spread a layer of whipped cream on top, and sprinkle with chopped toasted almonds.
12. Repeat with the remaining dacquoise rounds and whipped cream, stacking them on top of each other.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 36g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Instant coffee powder can be substituted with espresso powder or brewed coffee.
Variations:
- Add a layer of chocolate ganache between the dacquoise rounds.
- Top with fresh berries or sliced bananas.
- Substitute the whipped cream with a coffee-flavored buttercream frosting.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form for a light and airy dacquoise.
- To make the whipped cream easier to spread, chill the bowl and beaters in the refrigerator before whipping.
- Toast the almonds in a dry skillet over medium heat for 5-7 minutes, or until lightly golden and fragrant.
Storage instructions:
Store the Coffee Dacquoise in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The Coffee Dacquoise is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the Coffee Dacquoise on a decorative cake stand or platter.
Garnishes:
Garnish with fresh berries, chocolate shavings, or a dusting of cocoa powder.
Pairings:
Serve with a cup of coffee or espresso.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the dacquoise is too soft or sticky, it may need to be baked longer.
- If the whipped cream is too runny, it may need to be chilled for a few minutes before whipping again.
Food safety advice:
Be sure to use fresh eggs and store the dacquoise in the refrigerator to prevent bacterial growth.
Food history:
Dacquoise is a French dessert made with layers of meringue and buttercream or whipped cream.
Flavor profiles:
The Coffee Dacquoise has a light and airy texture with a nutty flavor from the ground almonds and a subtle coffee flavor.
Serving suggestions:
Serve the Coffee Dacquoise as a dessert for a special occasion or dinner party.
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Region: French