Dacquoise

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 6 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 3/4 cup ground almonds
• 6 egg yolks
• 1 teaspoon vanilla
• 1 tablespoon instant coffee crystals (granules)
• 1/4 cup cocoa
• 3/4 cup sugar
• 3/4 cup butter or 3/4 cup margarine
• 1 cup whipping cream
• 1 teaspoon sugar
• 1/2 teaspoon vanilla

Recipe

• 1 this is how the original was posted!
• 2 cream all ingredients together for meringue shell and fill with filling.
• 3 bake at 400 for 10 min until set.
• 4 serve cooled.
• 5 this is how i believe it should read:.
• 6 preheat oven to 375'f.
• 7 prepare 3 9" circles of baking paper on baking trays.
• 8 mix together the ground almonds & cornstarch.
• 9 beat egg whites and cream of tartar to soft peak stage with an electric mixer.
• 10 very slowly add the sugar while continuing to beat until stiff.
• 11 fold in the cornstarch & almond mix.
• 12 spread evenly on the three circles and bake for 20mins until golden brown.
• 13 cool and when ready to assemble remove from paper.
• 14 for filling:.
• 15 stir together the egg yolks, vanilla and coffee and let stand for 5mins.
• 16 add the cocoa and sugar and beat for about 4mins until fluffy.
• 17 beat in the butter 1tbsp at a time until all added and beat until fluffy.
• 18 chill for about 30mins.
• 19 whip cream, sugar & vanilla together for topping and covering sides.
• 20 to assemble:.
• 21 place a circle of meringue on a flat plate.
• 22 spread over half of the butter cream.
• 23 place second circle on top and spread over remaining butter cream.
• 24 place third circle on top and spread top and sides of the dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
• 25 you can also place an almond or a chocolate leaf on each rosette if liked.