Tips for dacquoise:

* After blanching the almonds, toast them on an iron skillet over medium heat; turn and shake them occasionally. * A food processor or blender grinds the toasted almonds quickly.

* Scrape the inside of the egg shells with your finger to remove all the white in order to build the largest meringue possible.

* Separate the eggs cold but beat them at room temperature for best results; leftover yolks may be used for cupcakes, Hollandaise sauce, or other recipes.

* When assembling the dacquoise on a serving platter, place a dab of buttercream on the center of the plate and press the first meringue on it to hold the layer firmly.

* If you don't have a confectioners' sugar shaker for the topping, rub the su gar through a tea strainer.

Share this story:

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK