Ingredients
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6 egg whites
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1/4 teaspoon cream of tartar
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3/4 cup sugar
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1 tablespoon cornstarch
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3/4 cup ground almonds
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6 egg yolks
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1 teaspoon vanilla
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1 tablespoon instant coffee crystals (granules)
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1/4 cup cocoa
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3/4 cup sugar
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3/4 cup butter or 3/4 cup margarine
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1 cup whipping cream
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1 teaspoon sugar
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1/2 teaspoon vanilla
Instructions
- This is how the original was posted!
- Cream all ingredients together for meringue shell and fill with filling.
- Bake at 400 for 10 min until set.
- Serve cooled.
- THIS is how I believe it should read:
- Preheat oven to 375'F.
- Prepare 3 9" circles of baking paper on baking trays.
- Mix together the ground almonds & cornstarch.
- Beat egg whites and cream of tartar to soft peak stage with an electric mixer.
- Very slowly add the sugar while continuing to beat until stiff.
- Fold in the cornstarch & almond mix.
- Spread evenly on the three circles and bake for 20mins until golden brown.
- Cool and when ready to assemble remove from paper.
- For Filling:
- Stir together the egg yolks, vanilla and coffee and let stand for 5mins.
- Add the cocoa and sugar and beat for about 4mins until fluffy.
- Beat in the butter 1Tbsp at a time until all added and beat until fluffy.
- Chill for about 30mins.
- Whip cream, sugar & vanilla together for topping and covering sides.
- To assemble:
- Place a circle of meringue on a flat plate.
- Spread over half of the butter cream.
- Place second circle on top and spread over remaining butter cream.
- Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
- You can also place an almond or a chocolate leaf on each rosette if liked.