Following up on Ordo's quest for that layered desert, the thought of "swiss broyage" (the base of dacquoise) came to my mind and wouldn't leave it. I kept imagining what it would taste like. I had a craving that wouldn't go away and unfortunately every weekend since i've been busy mainly with work. So finally i made it sunday.
Seeing ordo's picture, it made me think of 2 nutty meringue layers enclosing a thick layer of whipped cream or bavarian cream.
I was going for the whipped cream taste (mild, simple).
I got out julia child's recipe and wondered if anyone might know if what i ended up with is how it should be. I found it excessively sweet, and not very crispy. (Of course, with the cream i knew it would soften up, but i didn;t expect chewy, i expected very crisp.)
Is that right?
And would it work with a bit less sugar? i know meringue needs sugar, and i imagine that's part of the crispness i'm looking for. Maybe i didn;t cook it long enough, i don;t know, but i left it longer than she called for.
1 1/2 cups ground almonds
1 cup extra fine sugar
1 level tb plus 1 1/2 tsp cornstarch
3/4 cup egg whites (6 eggs)
1/8 tsp salt
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract
3 tbs more of sugar
250 degree F oven preheated
mix almonds and sugar to remove lumps (i used whisk, she says with hands). sieve cornstarch over this and mix well. set aside
Beat egg whites moderately slow speed till foamy - beat in salt and c of t, gradually increase to high speed, until soft peaks form, gradually beat in the 3 tbsp sugar and beat till stiff. add vanilla.
By hand fold in the almond mixture a fourth of it at a time, barely incorporating gently
spread or squeeze through pastry bag on cookie sheets in three layers. 1/2 inch high
bale 250 F for about 40 min. remove immediately onto cake racks.
My problem, they were a little gooey rather than light and crisp - even when cooled and before layering with whipped cream (already far too sweet as it was, and i can't imagine using buttercream!). The flavor was EXACTLY how i imagined, and wonderful, but the texture no.
I have my doubts about not beating more of the sugar with the egg whites. It seems the sugar kind of weighed it down. Maybe i didn;t grind the almonds well enough, or should have actually grated them rather than put in the blender, but she said you can use the blender.
And what if i use less sugar? maybe a couple of tbsp less?
Edited by siduri - 11/9/13 at 9:34am