ALMOND DACQUOISE RECIPE | MARTHA STEWART
This recipe accompanies the Baked Alaska Bombe.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Total Time 3 hours
Prep Time 20 minutes
Yield Makes one 7 1/2-inch round and twelve 3-inch square cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees. Invert a 7-cup bombe mold onto 1 parchment-lined baking sheet, and trace perimeter. Turn over parchment. Brush traced circle with butter, and dust with flour. Brush another parchment-lined baking sheet all over with butter, and dust with flour.
- Beat together almonds, 1/2 cup superfine sugar, and the confectioners' sugar in a large bowl with a mixer. Beat together egg whites with a mixer until soft peaks form. Beat in remaining 1/2 cup superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Fold into nut mixture.
- Spread meringue into traced circle to form a round slightly thicker than 1/4 inch. Fit a large pastry bag with a 1-inch flat tip with a serrated edge (such as Ateco #9897). On the second baking sheet, use serrated side to pipe 3 overlapping lines to create a 3-inch square. Repeat to create 11 more squares.
- Bake dacquoise round and cookies until they are dry on top and lift easily from parchment, about 1 hour, rotating halfway through. Turn off heat; let cool in oven 1 hour. If it isn't too humid, dacquoise can be stored at room temperature, well wrapped, 1 day (if humid, use immediately).
DACQUOISE | DESSERTISANS
The dacquoise is a nutty and biscuity sponge. It is used as layers in a cake, as an insert in a mousse cake or entremet or as the base of our One-Bites . A dacquoise is nutty, airy, has a slight chewiness and a delicate crispy exterior. It is like a macaron, as it is also made by folding ground nuts and sugar through a meringue, however it is not as finicky as a macaron and it looks a little more rugged. The dacquoise provides lightness to desserts and a nice alternative to a sponge and provides a different texture and mouth-feel. It can be stored at room temperature or frozen.
Provided by DESSERTISANS.COM
Prep Time 15 minutes
Number Of Ingredients 24
Steps:
- 1. Preheat the oven to 180°C. 2. Sift the nut meal and icing sugar together. (Tip: A drum sieve is the quickest way to sieve) 3. Beat the egg whites on medium speed in a stand mixer with the whisk attachment. When the egg whites are mostly foamy and white, gradually add the caster sugar. Continue beating to form a meringue until it is able to hold a stiff peak. Be careful not to over whip! 4. Fold the meringue into the sifted mixture until evenly combined, being careful not to deflate the mixture. 5. Spread the mixture with an offset spatula onto a lined baking sheet into a layer about 1.5-2cm thick. Try to make sure the surface is evenly thick and the sides are clean so that it bakes evenly and to avoid burning. 6. Bake for 30 minutes or until the middle is golden brown. It may require a slightly longer or shorter time depending on your oven. The time also varies depending on how much you make and how thick the mixture is spread to. 7. Once golden, allow to cool completely at room temperature. The mixture may deflate a little, but that’s okay! 8. Cut into desired shapes.
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PISTACHIO AND CARAMEL DACQUOISE COOKIES | CBC LIFE
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A traditional dacquoise cake consists of a biscuit base, buttercream and layers of crisp yet chewy dacquoise, a meringue that’s typically flavoured with almonds and hazelnuts.
This elegant cookie recipe takes inspiration from the French dessert, scaling it down into individual, (almost) bite-sized servings that combine pistachio-flavoured dacquoise, caramel French buttercream and a decorative square of chocolate.
Steve’s Pistachio and Caramel Dacquoise Cookies were part of his Showstopper for Patisserie Week in the Season 5 semi-finals of The Great Canadian Baking Show.
Pistachio and Caramel Dacquoise Cookies
By Steve Levitt
From cbc.ca
Dacquoise Cookies:
Heat the oven to 320 F. Line two baking sheets with silicone baking mats or parchment paper.Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on medium until foamy.
Whisk together ¼ cup plus 2 tablespoons of the sugar and the meringue powder in a small bowl. With the mixer on medium, slowly add the sugar mixture to the egg whites. Increase the speed to medium-high and whip until stiff peaks form. Add the vanilla.
Whisk together the pistachios, remaining sugar and cornstarch in a small bowl. Gently fold the mixture into the whipped egg whites.
Spoon the batter into a piping bag fitted with a medium round tip. Pipe 32 2-by-1-inch oblongs onto the prepared baking sheets. Dust them with icing sugar.
Bake the cookies until lightly golden, 25 to 30 minutes. Set them aside to cool completely on the baking sheets.
Caramel Sauce:
Add the sugar and water to a small saucepan, and bring the mixture to a boil over medium-high heat. Using a pastry brush, brush the sides of the saucepan periodically with water to avoid crystallization.Once the mixture turns a medium amber colour, remove the saucepan from the heat and slowly add the warmed cream while stirring, being careful to avoid splashing (the mixture will bubble rapidly and be extremely hot). Stir in the salt and butter until fully incorporated. Pour the sauce into a heatproof bowl and let it stand for a few minutes.
Mix in the vanilla, and let the sauce cool to room temperature.
Caramel French Buttercream:
Place the egg yolks in the bowl of a stand mixer fitted with a whisk attachment and beat on high until pale and thickened.Meanwhile, add the sugar and water to a small saucepan. Heat on medium-high until a candy thermometer reads 240 F. Remove the syrup from the heat immediately, and, with the mixer on high, very slowly and carefully drizzle it down the side of the stand mixer bowl. Continue mixing until the bowl is cool to the touch.
Add the butter 1 tablespoon at a time until it’s fully combined and the mixture is smooth. Add in the salt, vanilla and cooled caramel sauce, and mix to combine.
Garnish:
Temper the chocolate according to the brand specifications.Spread the chocolate thinly onto a 9-by-5-inch sheet of acetate. When almost set, trim the edges so they’re straight, then use a ruler to score the chocolate into 32 1-inch squares.
Allow the chocolate to set completely.
Assembly:
Fill a piping bag fitted with a tip of your choosing with the buttercream, and pipe it onto the cookies. Gently place a chocolate square on one end of each cookie and a whole roasted pistachio on the exposed buttercream. The cookies are best served immediately but can be refrigerated for 1 to 2 days.Makes 32 cookies
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