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 tbsp orange zest
- 1/4 cup orange juice
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Orange slices for garnish
Special Equipment Needed:
- Parchment paper
- Electric mixer
- Pastry bag
- Large baking sheet
- Cooling rack
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour and powdered sugar.
3. In a separate large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
4. Gradually add the granulated sugar and continue to beat until stiff peaks form.
5. Fold in the almond flour mixture, orange zest, and orange juice until just combined.
6. Transfer the mixture to a pastry bag fitted with a large round tip.
7. Pipe the mixture onto the prepared baking sheet in 4-inch circles, leaving space in between.
8. Bake for 15-20 minutes or until lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes.
10. Transfer the dacquoise to a cooling rack and let cool completely.
11. In a large bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
12. To assemble, place one dacquoise on a plate, top with a dollop of whipped cream, and repeat with the remaining dacquoise and whipped cream.
13. Garnish with orange slices and serve.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Total time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 6-8 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 22g
Protein: 5g
Sodium: 35mg
Sugar: 18g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Orange juice can be substituted with lemon juice or lime juice.
- Heavy cream can be substituted with whipped coconut cream or whipped cream cheese.
Variations:
- Add chopped nuts or dried fruit to the almond flour mixture for added texture and flavor.
- Use different citrus fruits such as grapefruit or blood orange for a different flavor profile.
- Add a layer of fruit or jam between the dacquoise and whipped cream for added sweetness.
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 and consistent circles.
- Let the dacquoise cool completely before assembling to prevent the whipped cream from melting.
Storage Instructions:
Store the assembled Orange Dacquoise in the refrigerator for up to 2 days.
Reheating Instructions:
The Orange Dacquoise is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the Orange Dacquoise on a decorative plate with a dusting of powdered sugar and orange slices for garnish.
Garnishes:
Orange slices or zest, powdered sugar, chopped nuts, or fresh berries.
Pairings:
Serve with a cup of hot tea or coffee for a perfect afternoon treat.
Suggested Side Dishes:
Fresh fruit salad or a light green salad.
Troubleshooting Advice:
- If the dacquoise is too soft or sticky, bake for an additional 5-10 minutes.
- If the whipped cream is too runny, add more powdered sugar and beat until stiff peaks form.
Food Safety Advice:
Make sure to use fresh eggs and store the assembled Orange Dacquoise in the refrigerator to prevent bacterial growth.
Food History:
Dacquoise is a French dessert made with layers of almond or hazelnut meringue and whipped cream. It originated in the town of Dax in southwestern France in the 17th century.
Flavor Profiles:
The Orange Dacquoise has a light and airy texture with a nutty and citrusy flavor profile.
Serving Suggestions:
Serve the Orange Dacquoise as a light and refreshing dessert after a heavy meal.
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Region: French