Misc Desserts

Almond Daquoise With Strawberry Ice Cream

  • MERINGUE LAYERS ~
  • 1 1/4 cups (7 oz.) Whole blanched almonds
  • 3/4 cup plus 2 tablespoons Organic sugar
  • 1 tablespoon Cornstarch
  • 6 Large egg whites
  • 1/4 teaspoon Cream of tartar
  • 1 teaspoon Vanilla
  • 1/8 teaspoon Almond extract
  • FILLING ~
  • 3 cups slightly softened Fresh strawberry ice cream
  • TOPPING ~
  • 1 lb (3 cups) Strawberries

    • Make meringue layers: Preheat oven to 275 degrees F. Line 2 large baking sheetswith parchment. Trace three 12 x 4-inchrectangles on parchment (2 on one sheet, at least 2 inches apart, and 1 on the other), then turn over.

    Pulse together almonds, 2 tablespoons sugar, and cornstarch in a food processor until finely ground, being careful not to grind to a paste.

    Beat whites with standing electric mixer at medium speed until foamy. Beat in cream of tartar and a pinch of salt, then gradually beat in remaining 3/4 cup sugar, vanilla, and almond extract. Increase speed to high and beat until meringue holds stiff, glossy peaks.

    Fold ground almonds gently but thoroughly into meringue in 3 batches. Spread evenly onto rectangles on parchment with a small metal spatula, filling them in (As mixture bakes, meringue will spread slightly outside lines.) Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking,until firm and pale golden, 1 hour to 1hour and 10 minutes total. Slide meringue layers, still on parchment, onto racks, then cool completely and peel off paper.

    Fill and assemble dacquoise: Place 1meringie layer on a platter and spread 1 1/2 cup ice cream evenly on top with cleaned spatula. Top with second meringuelayer, then with remaining 1 1/2 cups ice cream. Top with third meringue layer,them trim edges of dacquoise with a serrated knife to make even.

    Wrap in plastic wrap and foil and freeze at least 3 hours and up to 2 days.

    Decorate dacquoise: Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise.

    Meringue layers may be made 3 days ahead and kept, wrapped inplastic wrap, at room temperature.

    For best results, slice dacquoise with a serrated knife.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Johanne Wayne of Lakewood, CO. 

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