Dacquoise Meringues

By Teresa on 09 June 2007 | Viewed 3254 times

Ingredients

2 Egg whites
100g Castor Sugar

Method

Preheat oven to 150oC. Place egg whites in a large clean bowl. Whisk the egg whites until they form soft peaks, and then whisk in the sugar one spoonful at a time. Whisk thoroughly after each addition till all sugar is added. Cover a baking tray with non-stick baking paper. Spoon the meringue into circles (approx 7cm diameter), to make 12 meringue discs. Place the try in the oven and immediatelt reduce the oven temp to 120oC. Cook for 50 mins (if the discs begin to brown, reduce the heat further), then turn the heat off and let them cool down in the oven. When cool, fill the discs with one of the following:

Apricot Dacquoise: Puree canned or home-preserved apricots and spoon puree over half the discs, then add some whipped cream. Place another disc on top, add a little puree and some more cream. Leave in the fridge for several hours before serving, top with toasted sliced almonds.

Gateaux Dianne: Melt 150g Dark Chocolate gently with 2T Cream and mix into a thick paste. Whip 200ml of cream till starting to thicken, add several spoonfuls of chocolate paste to the cream and whip until thick. Coat the meringues in chocolate cream, stack them in twos and refridgerate several hours or overnight. Serve garnished with grated chocolate.

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