Learning Outcomes BI SCU Making a dacquoise Mounting egg whites I (monter les blancs) T DA Making a meringue Using a piping bag cqu OI SE Equipment Tools: Sieve, mixing bowl, whisk, rubber spatula, pastry bag, plain tip, metal spatula, parchment paper or silicone mat Pans: Baking sheet Yield Two 10–12 inch / 22– 24 centimeter rounds Used as a base or for layered cake, dacquoise is a traditional preparation from the region surrounding the town of Dax in southwestern France. Due to the high sugar content of dacquoise, sometimes the paper is difficult to remove. To fix this problem turn the cooked dacquoise over and moisten the parchment paper FYI... with simple syrup until it is easily peeled off. 360 © Le Cordon Bleu International 57131_ch05_sampler.indd 360 10/6/11 11:57 AM BISCUIT DAcquOISE Dacquoise Meringue Method 1. Preheat the oven to 375°F (190°C). 2. Prepare a baking sheet by lining it with parchment paper or a silicone mat. 3. Sift the almond powder, sugar, flour, and vanilla together. Set aside. 4. Make a meringue: Beat the egg whites to soft peaks. Gradually incorporate the sugar until the meringue is firm and glossy, and the sugar granules cannot be felt when the meringue is rubbed between two fingers. 5. Fold in the sifted ingredients until just combined. 6. Transfer the mixture to a pastry bag fitted with a plain tip and pipe the shapes required for the recipe onto a prepared baking sheet. Alternatively, spread the mixture into a prepared mold. Quantity Ingredient 7. Dust the piped shapes with powdered sugar. Bake U.S. Metric them until they are lightly golden (approximately 20 to 25 minutes). Remove the baking sheet from 5 oz 150 g Almond powder the oven and transfer the parchment paper with 7½ oz 225 g Powdered sugar the dacquoise to a rack to cool. Reserve at room ¼ fl oz 5 ml Vanilla or 1 bean temperature. 1½ oz 50 g Flour 6 pcs 6 pcs Egg whites 2½ oz 75 g Sugar Note You have now completed a Dacquoise Meringue (Biscuit Dacquoise). See Classic Recipes for full recipes featuring Dacquoise Meringue including Lemon and Strawberry Mousse Cake (Gâteau Pacifique) and Hazelnut Buttercream Meringue Cake (Succès). 361 © Le Cordon Bleu International 57131_ch05_sampler.indd 361 10/6/11 11:57 AM.