Almond Dacquoise

• ALMOND DACQUOISE
• 6 ounces blanched almonds, ground
• 1 cup powdered sugar
• 1 1/2 tablespoons cornstarch
• 6 egg whites
• 1/8 teaspoon salt
• 1/4 teaspoon cream of tartar
• 3 tablespoons sugar
• 1 1/4 teaspoons vanilla
• 1/4 teaspoon almond extract
• CHOCOLATE BUTTERCREAM FILLING
• 2 egg yolks
• 1 cup powdered sugar
• 2 ounces semisweet chocolate, melted
• 3/4 cup butter, softened
• 1/2 teaspoon vanilla

1. ALMOND DACQUOISE.
2. Combine almonds, powdered sugar, and cornstarch; set aside.
3. Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form. Reduce to low and quickly add almond mixture, mixing just until blended.
4. Using a pastry bag fitted with large (1/2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 3 (8-inch) circles. Bake at 250 for 35-45 minutes and cool on aluminum foil. Fill and frost with chocolate buttercream filling.
5. CHOCOLATE BUTTERCREAM FILLING.
6. Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2 minutes. Stop and scrape bowl.
7. Reduce speed to medium and gradually add powdered sugar, chocolate, butter and vanilla; continue beating until fluffy, about 5 minutes.

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Taken from www.food.com/recipe/almond-dacquoise-475220 (may not work)