Dacquoise

This almond meringue recipe can be used for an almond gateau filled with almond butter cream.

 

For 6 - 8 :   150g egg white(5medium) 100g caster sugar 125g ground almonds 125g icing sugar 25g plain flour 2 baking trays baking parchment flan ring 20cm in diameter

 

 

 

 

 

 

 

 

 

Preparation     - 35 mins
Cooking time   - 30 mins

 

• For a better flavour, dry-toast the ground almonds in a pan, stirring with a spatula to prevent them from burning.
  
• Prepare the ingredients :  set aside the caster sugar and mix together the almonds, flour and icing sugar in a bowl.
• Line the baking trays with baking parchment, and, with a pencil, draw the outlines of 3 20cm circles, 2 on one tray and 1 on the other.
  
• Heat the oven to 140°.
  
• Using either an electric whisk or a food mixer, beat the egg whites for 2-3 mins.  As soon as they become frothy, add half of the caster sugar, continuing to beat all the time. After 4-5 mins add the remaining half of the sugar and beat for a further 4-5 mins, increasing the speed to maximum.  The meringue will become very thick.
  
• Using a spatula, fold in the almond mixture in two lots, lifting and turning it to ensure it is well amalgamated into the meringue.
• {mosimage}Spoon the mixture onto the 3 prepared circles, allowing it to overlap the edges slightly, so that you can trim them back when they’re cooked.  You may need to even the surface with a spatula.  Alternatively you can use a 10mm icing nozzle to pipe a spiral starting at the outside edge.  This will give you a more regular surface so there’s no need to smooth over afterwards.
  
• Cook for 25-30mins.  The cake won’t colour very much; the surface should be hard and the inside just cooked.
• Leave to cool on the tray.
• {mosimage}Trimming : 
  Take each disc carefully off the tray and peel off the baking parchment.  Replace in the tray and, using the flan ring as a guide, trim each one to a circle of 20cm.
• This cake base is very easy to freeze : simply freeze in a plastic container or freezer bag with a cardboard base to stop it breaking.

 

 

Variation:  Instead of making circles, form the mix into langue de chat or boudoir biscuit .shapes which you can use for an Almond Charlotte.

D'après une recette du restaurant "La Taverne", à Castelnau (81).