Almond Dacquoise with Strawberry Ice Cream- France #56

Almond Dacquoise with Strawberry Ice Cream- France #56

This is a classic meringue, with the addition of almonds. The almonds add flavor and texture. The ice cream is the perfect addition for a cool, refreshing dessert.

Ingredients:

1-1/4 c. whole blanched almonds (7oz.)
3/4 c. plus 2 T. sugar
1 T. cornstarch
6 large egg whites
1/4 tsp. cream of tartar
1 tsp. vanilla
3/4 almond extract

Filling:

3 cups strawberry ice cream slightly softened
Topping:
3 cups strawberries

1. Preheat oven 275F.  Line 2 large baking sheets with parchment paper.  Trace 3- 12"x 4" rectangles on parchment (2 on one sheet, at least 2" apart, and 1 on the other), then turn over.
2. Pulse together almonds, 2 T. sugar and cornstarch in a food processor until finely ground being careful not to grind to a paste.
3. Beat egg whites with standing mixer at medium speed until foamy.
4. Beat in cream of tartar and a pinch of salt, then gradually beat in remaining 3/4 c. sugar, vanilla, and almond extract.  Increase speed to high and beat until meringue holds stiff, glossy peaks.
5. Fold ground almonds gently but thoroughly into meringue in 3 batches.  Spread evenly onto rectangles on parchment with a small metal spatula, filling them in. (As mixture bakes, meringue will spread slightly outside lines.)
6. Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, until firm and pale golden, 1 hour-1 hour and 10 mins.
7. Slide meringue layers, still on parchment, onto racks, then cool completely and peel off paper. 
8. Fill and assemble dacquoise:  Place 1 meringue layer on a platter and spread 1-1/2 c. ice cream evenly on top with cleaned spatula.  Top with second meringue layer, then with remaining 1-1/2 c. ice cream.  Top with third meringue layer, then trim edges of dacquoise with a serrated knife to make even.
9. Wrap in plastic wrap and foil and freeze at least 3 hours and up to 2 days.
10. Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise.

Results: This was much easier than I expected. I did have difficulty finding blanched almonds. I used regular almonds and no one knew the difference. I made 7" circles instead of  rectangles.  I didn't trim the sides. It felt like the meringue would crumble if I did. As a result of the cake being only 7" there wasn't much left over after 7 people shared it, even though it was 3 layers. The meringue took the full 1 hour and 10 minutes to bake. I bought the ice cream, needless to say. I also added whipped cream on the top.
Bottom Line:  I made this for my son's birthday. It was a huge success. Definitely this one goes in the keep category.
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