Saturday was the birthday of my mother and as good as it is very sweet tooth (where did she would have inherited?), Could not miss, after a good meal, a cake. As had many egg whites, I decided to do something with meringue. The chosen: a strawberry dacquoise.
The dacquoise is a French dessert that is usually done with almond meringue, whipped cream or "buttercream". Its name comes from the word dacquoise , meaning "from Dax, which is a small town in France. Usually accompanied with fruit acid or not so sweet to contrast with the sweetness of the meringue. Is a fine and delicate dessert; easy to do but takes time and dedication.
The dacquoise is a French dessert that is usually done with almond meringue, whipped cream or "buttercream". Its name comes from the word dacquoise , meaning "from Dax, which is a small town in France. Usually accompanied with fruit acid or not so sweet to contrast with the sweetness of the meringue. Is a fine and delicate dessert; easy to do but takes time and dedication.
This dessert is made with a French meringue, as it is firm and ideal for baking and shapes and forms. The other two types of merengue, the Swiss and Italian are soft, and are used for fillings and toppings.
STRAWBERRY dacquoise
Ingredients
* French Merengue clear
Ingredients
* French Merengue clear
7 260 grs. * Fill
800 grs.
disinfected and cleaned strawberries 2 cup button.
whipped cream 1 tsp. vanilla
Preparation 1. Lining 2 trays with waxed paper star or draw 4 circles (two in each tray) of 20 cm in diameter.
2. Preheat oven to 140 ° C.
3. Beat egg whites at high speed until soft peaks form. Add the sugar gradually, a tablespoon at a time, until whites form stiff peaks.
4. Add the almonds so bound.
5. Gradually fill with the mixture without duya sleeve, only the coupling, and draw circles (spiral, like a snail shell) or with a spatula.
6. Any remaining meringue can be made with a duya strips. Bake in the last 30 minutes of the discs.
7. Baking trays in 2 racks for 30 minutes. Relocate the trays and bake for 30 minutes or until golden.
8. Turn off the oven and let dry in oven for about 10 minutes.
9. Cool another 10 minutes out of the oven and peel the paper discs.
10. If you are not going to take away, can be stored in a tightly sealed bag at room temperature for 4 days.
11. Slice 400 grams. strawberries, sliced \u200b\u200bnot too thin.
12. Whip cream with vanilla to soft peaks form.
13. Place a disk, add a little cream and then some sliced \u200b\u200bstrawberries.
14. Top with another disc, but cream and more strawberries.
15. Place the third disc, but the remaining cream and strawberries.
17. Cover with the last record and add the remaining cream.
18. Garnish with the other 400 grs. strawberries, halved tail.
19. If there was meringue strips, cut into small pieces and glue around the edge of the upper disc.
disinfected and cleaned strawberries 2 cup button.
whipped cream 1 tsp. vanilla
Preparation 1. Lining 2 trays with waxed paper star or draw 4 circles (two in each tray) of 20 cm in diameter.
2. Preheat oven to 140 ° C.
3. Beat egg whites at high speed until soft peaks form. Add the sugar gradually, a tablespoon at a time, until whites form stiff peaks.
4. Add the almonds so bound.
5. Gradually fill with the mixture without duya sleeve, only the coupling, and draw circles (spiral, like a snail shell) or with a spatula.
6. Any remaining meringue can be made with a duya strips. Bake in the last 30 minutes of the discs.
7. Baking trays in 2 racks for 30 minutes. Relocate the trays and bake for 30 minutes or until golden.
8. Turn off the oven and let dry in oven for about 10 minutes.
9. Cool another 10 minutes out of the oven and peel the paper discs.
10. If you are not going to take away, can be stored in a tightly sealed bag at room temperature for 4 days.
11. Slice 400 grams. strawberries, sliced \u200b\u200bnot too thin.
12. Whip cream with vanilla to soft peaks form.
13. Place a disk, add a little cream and then some sliced \u200b\u200bstrawberries.
14. Top with another disc, but cream and more strawberries.
15. Place the third disc, but the remaining cream and strawberries.
17. Cover with the last record and add the remaining cream.
18. Garnish with the other 400 grs. strawberries, halved tail.
19. If there was meringue strips, cut into small pieces and glue around the edge of the upper disc.
Refrigeration is recommended for about 4 hours for the meringue to soften a bit and are easier to split it without breaking.
is advisable to eat the dessert the day because if you do not wash much. To avoid this, we can spread a little chocolate (to taste) in each of the disks to create a thermal layer and avoid wet meringue with cream and strawberry juice.
is advisable to eat the dessert the day because if you do not wash much. To avoid this, we can spread a little chocolate (to taste) in each of the disks to create a thermal layer and avoid wet meringue with cream and strawberry juice.
Hope you like it.
A kiss.
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