Almond Daquoise With Strawberry Ice Cream Recipe
- 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
- 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.
- Pulse together almonds, 2 Tbsp.
- sugar, and cornstarch in a food processor till finely grnd, being careful not to grind to a paste.
- 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.
- 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.
- 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.
- Wrap in plastic wrap and foil and freeze at least 3 hrs 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 in plastic wrap, at room temperature.
- For best results, slice dacquoise with a serrated knife.
meringue layers, almonds, sugar, cornstarch, egg whites, cream of tartar, vanilla, filling, strawberry ice cream, strawberries
Taken from cookeatshare.com/recipes/almond-daquoise-with-strawberry-ice-cream-63712 (may not work)