Almond Daquoise With Strawberry Ice Cream Recipe

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Servings: 1

Ingredients

  • MERINGUE LAYERS
  • 1 1/4 c. (7 ounce.) Whole blanched almonds
  • 3/4 c. plus 2 Tbsp. Organic sugar
  • 1 Tbsp. Cornstarch
  • 6 lrg egg whites
  • 1/4 tsp Cream of tartar
  • 1 tsp Vanilla
  • 1/8 tsp Almond extract FILLING
  • 3 c. slightly softened Fresh strawberry ice cream TOPPING
  • 1 lb (3 c.) Strawberries

Directions

  1. Make meringue layers: Preheat oven to 275 degrees F. Line 2 large baking sheets with parchment. Trace three 12 x 4-inch rectangles on parchment (2 on one sheet, at least 2 inches apart, and 1 on the other), then turn over.
  2. Pulse together almonds, 2 Tbsp. sugar, and cornstarch in a food processor till finely grnd, being careful not to grind to a paste.
  3. Beat whites with standing electric mixer at medium speed till foamy. Beat in cream of tartar and a healthy pinch of salt, then gradually beat in remaining 3/4 c. sugar, vanilla, and almond extract. Increase speed to high and beat till meringue holds stiff, glossy peaks.
  4. Fold grnd almonds gently but thoroughly into meringue in 3 batches. Spread proportionately onto rectangles on parchment with a small metal spatula, filling them in (As mix bakes, meringue will spread slightly outside lines.) Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, till hard and pale golden brown, 1 hour to 1 hour and 10 min total. Slide meringue layers, still on parchment, onto racks, then cold completely and peel off paper.
  5. Fill and assemble dacquoise: Place 1 meringie layer on a platter and spread 1 1/2 c. ice cream proportionately on top with cleaned spatula. Top with second meringue layer, then with remaining 1 1/2 c. ice cream. Top with third meringue layer, them trim edges of dacquoise with a serrated knife to make even.
  6. Wrap in plastic wrap and foil and freeze at least 3 hrs and up to 2 days.
  7. Decorate dacquoise: Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise.
  8. Meringue layers may be made 3 days ahead and kept, wrapped in plastic wrap, at room temperature.
  9. For best results, slice dacquoise with a serrated knife.

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