| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | May 1995 | 1 | Servings | |
INGREDIENTS
| 1 | c | Shelled natural almonds |
| about 5 ounces | ||
| toasted lightly | ||
| andcooled | ||
| 1 1/4 | c | Sugar |
| 2 1/2 | t | Cornstarch |
| 5 | Egg whites | |
| 1/4 | t | Cream of tartar |
| 1/4 | t | Salt |
| 4 1/2 | c | Well-chilled heavy cream |
| 1/3 | c | Instant espresso powder |
| 6 | T | Sugar |
| 2 | T | Kahlua or other |
| coffee-flavored liqueur | ||
| 1/2 | pt | Raspberries |
INSTRUCTIONS
Preheat oven to 250F. Line 2 buttered baking sheets with foil or parchment paper and trace three 13- by 4-inch rectangles on foil or paper (2 on one sheet and 1 on other). Make meringue layers: In a food processor grind almonds fine with 1/2 cup sugar and cornstarch. In a large bowl with an electric mixer beat egg whites with cream of tartar and salt until they hold soft peaks. Beat in remaining 3/4 cup sugar in a slow stream, beating until meringue holds stiff, glossy peaks. Fold in almond mixture gently but thoroughly and transfer to a pastry bag fitted with a 1/2-inch plain tip. Starting along the inside edge of a rectangle, pipe meringue onto prepared foil, filling in rectangles. Bake meringue layers in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 1 to 1 1/4 hours, or until meringues are firm and dry when touched. Cool meringues on sheets on racks. Slide foil off sheets and carefully peel meringues off foil. Meringue layers may be made 1 day ahead and kept, tightly wrapped, at room temperature. Cut a piece of cardboard 2 inches bigger than meringue layers and wrap in foil. Make filling: In a large bowl with an electric mixer beat together filling ingredients until mixture just holds stiff peaks. Assemble cake: Put 1 meringue layer, smooth side down, on cardboard and with a long metal spatula spread a 1/2-inch-thick layer of filling over top. Repeat layering in same manner with another meringue and some filling and top filling with remaining meringue layer, smooth side up. Spread a thin layer of filling on top and sides of dacquoise and transfer remaining filling to a pastry bag fitted with a star tip. Pipe remaining filling decoratively around dacquoise and arrange raspberries on dacquoise. Freeze dacquoise, uncovered, until hard, about 6 hours. Dacquoise may be made 2 days ahead and frozen, wrapped in plastic wrap and foil after 6 hours. Let dacquoise stand in refrigerator 30 minutes before serving. Slicing dacquoise with an electric knife (alternatively, use a serrated knife). Gourmet May 1995 Converted by MC_Buster. Per serving: 1431 Calories (kcal); 1g Total Fat; (0% calories from fat); 19g Protein; 348g Carbohydrate; 0mg Cholesterol; 811mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 22 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”