Shown third from the top, Dacquoise is essentially a meringue with the addition of lots of nuts. It can be made several days in advance; wrap well with plastic and store in a cool, dry place.Insert this layer between cake layers to add a different texture to your cake. For meringue amounts and baking times for different sizes of tiers, see below.
- Yield: Makes 7 cups batter
Source: Martha Stewart Weddings, Winter 2011
- Vegetable-oil cooking spray
- 2 cups finely ground blanched almonds
- 1 cup superfine sugar
- 1 1/2 cups confectioners' sugar
- 8 large egg whites
- All-purpose flour, for the pans
Preheat the oven to 200 degrees. Draw circles on parchment paper (6, 8, 10, or 12 inches, as desired). Spray baking sheets with cooking spray. Turn the parchment over so the drawings are facing down, and place on baking sheets. Set aside.
Whisk together almonds, 1/2 cup superfine sugar, and confectioners' sugar; set aside. In a clean mixer bowl, whisk egg whites until they form soft peaks. One tablespoon at a time, slowly add remaining 1/2 cup superfine sugar; continue to whisk until the mixture forms stiff peaks. Fold in the nut mixture. Spread the mixture inside the circles on the prepared baking sheets to a thickness of 1/4 inch.
Bake the dacquoise (see baking times, below); then turn off the oven, and leave inside until completely cooled, about 30 minutes. Wrap each piece individually in plastic wrap, and set aside until ready to use.