Dacquoise -

Dacquoise

Ingredients

3 oz almonds
4 egg whites
8 oz caster sugar
Pinch of cream of tartar

For filling

4 oz dried apricots (soaked overnight in water)
Strip of lemon rind
4 oz granulated sugar
¼ pint water
Juice of ½ lemon
½ pint double cream
Sugar (to taste)

For decoration

2 tablespoons icing sugar (sifted)
1 oz plain block chocolate (grated)
Extra double cream

2 baking sheets lined with non-stick (silicone) kitchen paper

Method

Set the oven at 275°F or gas mark 1. Blanch almonds, dry well and pass them through a nut mill.

Watchpoint: It is important for this recipe that the almonds are juicy and freshly ground, so if you have only ready-blanched almonds in your store cupboard, pour boiling water over them and leave them to soak for 10 minutes.

Whisk the egg whites until stiff, add 1 tablespoon of the caster sugar and the cream of tartar and continue whisking for 1 minute. Fold in the remaining caster sugar and the prepared almonds.

Divide the mixture between the baking sheets and spread carefully into two rounds, 8 inches in diameter. Bake for about 1 hour in the pre-set oven. To test if the dacquoise is done, lift the corner of the paper and if it peels away from the bottom the mixture is ready (if not, continue baking until this happens). Leave to cool.

Stew the apricots gently in their soaking liquid with a strip of lemon rind to flavour. When tender, rub apricots through a fine sieve and leave them to cool.

Dissolve the granulated sugar in the water, add the lemon juice and boil for 3 minutes to make a sugar syrup. Whip the cream, sweeten to taste, and mix in a little of the apricot purée to flavour (about a quarter to a third);  put into the dacquoise. Dust the top with icing sugar and decorate with rosettes of cream and grated chocolate. Dilute the remaining apricot purée with the sugar syrup and serve this sauce separately.

Related food category:

• Meringue