| 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 | ts | Cornstarch |
| 5 | lg | Egg whites |
| 1/4 | ts | Cream of tartar |
| 1/4 | ts | Salt |
| 4 1/2 | c | Well-chilled heavy cream |
| 1/3 | c | Instant espresso powder |
| 6 | tb | Sugar |
| 2 | tb | Kahlua or other coffee-flavored liqueur |
| 1/2 | pt | Raspberries |
INSTRUCTIONS
FOR MERINGUE LAYERS FOR FILLING GARNISH 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.
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