Almond and Chocolate Dacquoise with Cranberry Sauce
Keys: Nuts Berry Berries
Yield: 1
Ingredients:
--------------- For meringue layers: ---------------
6 lrg egg whites
3/4 tsp cream of tarter
1/4 tsp salt
1 1/2 cup sugar
1 tsp vanilla
1 cup whole almonds, toasted, cooled completely, and
ground fine
--------------- For cranberry sauce: ---------------
1 cup fresh or unthawed frozen cranberries, each berry
halved
1/2 cup raspberry preserves
1/3 cup sugar
1/3 cup water
2 tbl fresh lemon juice
4 1/2 oz fine-quality bittersweet chocolate (not
unsweetened), chopped
2 cup heavy cream
1/2 tsp vanilla
----------------- Garnish: ----------------
1 x chocolate holly leaves
1 x cranberries coated lightly in honey and rolled in
sugar
Method:
Much easier than it looks or sounds. For AWS I made 24 2 layer cupcake
size meringues. Also deleted the cranberry sauce, too sweet. Preheat
oven to 325 F. Line 2 baking sheets with parchment paper and, using an
8-inch round cake pan as a guide, trace 3 circles on parchment (2 on one
sheet, and 1 on another). Turn parchment over (circles will show through
paper).
Make meringue layers - In a large bowl with an electric mixer, beat
whites with cream of tartar and salt until they hold soft peaks. Add
sugar all at once and vanilla and beat until meringue holds stiff glossy
peaks. Fold in almonds gently but thoroughly and divide meringue evenly
among parchment circles, spreading to fill circles. Bake meringue layers
in upper and lower thirds of oven, switching position of sheets halfway
through baking 1/2 hour, or until firm and pale golden. Remove parchment
from sheets and cool meringue layers on it on racks. Carefully peel off
parchment and put meringue smooth sides up, on a work surface. Meringue
layers may be made 1 day ahead and kept, wrapped well in plastic wrap,
in a cool dry place.
Make cranberry sauce - In a heavy saucepan combine cranberries,
preserves, sugar, water, and lemon juice and simmer until thickened
slightly, 10 to 15 minutes. Cranberry sauce can be made 2 days ahead and
chilled, covered.
In a double boiler or a metal bowl set over a saucepan of barely
simmering water melt chocolate, stirring until smooth. Remove top of
double boiler or bowl from heat and transfer chocolate to a sealable
plastic bag. Seal bag, pressing out excess air. Squeeze chocolate to one
corner and snip off corner as close to edge as possible to make a 1/8
inch hole. Drizzle chocolate over smooth sides of meringues (do not
spread to coat) and chill, uncovered, until chocolate is set, about 30
minutes. In a bowl beat cream with sugar and vanilla until cream holds
stiff peaks. Assemble dacquoise - Put 1 meringue layer, chocolate side
down, on a cake plate and spread evenly with about half of the whipped
cream. Repeat layering in same manner with another meringue, remaining
whipped cream, and remaining meringue. dacquoise may be assembled a kept
in a cake keeper, chilled, at least 8 hours and up to 2 days. Garnish
dacquoise with chocolate leaves and sugared cranberries. Slice dacquoise
with a serrated knife and serve chilled with cranberry sauce.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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