Ingredients with Measurements:
- 1 cup hazelnuts, finely chopped
- 1 cup powdered sugar
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Parchment paper
- Electric mixer
- Pastry bag
- Large baking sheet
Step-by-step instructions:
1. Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine the chopped hazelnuts and powdered sugar.
3. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
4. Gradually add the granulated sugar and vanilla extract to the egg whites, beating until stiff peaks form.
5. Gently fold the hazelnut mixture into the egg whites until just combined.
6. Transfer the mixture to a pastry bag and pipe 2-inch circles onto the prepared baking sheet.
7. Bake for 25-30 minutes, or until the dacquoise is lightly golden and crisp.
8. Remove from the oven and let cool completely on the baking sheet.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 300°F.
Serving size:
Makes 12-14 servings.
Nutritional information:
Per serving:
Calories: 180
Fat: 10g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 25mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 17g
Protein: 4g
Substitutions for ingredients:
- Almonds or walnuts can be used in place of hazelnuts.
- Whipped cream can be used in place of heavy cream.
Variations:
- Add a layer of chocolate ganache or raspberry jam between the dacquoise layers.
- Top with fresh berries or chopped nuts.
Tips and tricks:
- Make sure to finely chop the hazelnuts for a smoother texture.
- Use a pastry bag with a large round tip for even circles.
- Let the dacquoise cool completely before removing from the parchment paper.
Storage instructions:
Store the dacquoise in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Dacquoise is best served at room temperature and does not need to be reheated.
Presentation ideas:
Serve the dacquoise on a platter or cake stand.
Garnishes:
Top with fresh berries or chopped nuts.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a simple green salad.
Troubleshooting advice:
- If the dacquoise is too soft or sticky, bake for an additional 5-10 minutes.
- If the dacquoise is too dry or crumbly, reduce the baking time by 5-10 minutes.
Food safety advice:
Make sure to use fresh, clean ingredients and wash your hands before preparing the recipe.
Food history:
Dacquoise is a French dessert made with layers of meringue and nuts.
Flavor profiles:
The hazelnuts add a nutty and slightly sweet flavor to the dacquoise.
Serving suggestions:
Serve the dacquoise as a light and elegant dessert for a special occasion.
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Region: French