LEMON AND FRESH STRAWBERRY DACQUOISE
Recipe From foodnetwork.com
Provided by Sandra Lee
Yield 12 servings
- For Meringue Layers: Preheat oven to 275 degrees F.
- Line 2 baking sheets with kitchen parchment cut to fit. On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide. Turn the parchment over with drawing face down on the pan. You should be able to still see the circles. Set aside.
- In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
- Divide the meringue among the 4 circles drawn on the parchment. Using a rubber spatula, spread meringue to the edges of the circles. Bake in oven for 50 minutes. When meringues are done baking, turn off the oven leaving the meringues inside to dry.
- For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour.
- For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping. Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
- Assembly: For best results, assemble dacquoise right before serving. Place 1 meringue circle on a cake plate. Evenly spread half of the lemon filling. Top with another meringue circle and spread with strawberry mixture. Repeat with another meringue circle and lemon filling. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries.
Number Of Ingredients: 13
- 6 egg whites
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 1/4 cups sugar
- 1 1/2 teaspoons strawberry extract
- 1 3/4 cups nonfat milk
- 1 (3.4-ounce) box lemon pudding mix, sugar and fat free
- 2 teaspoons lemon zest, finely minced
- 1 cup fresh strawberries, sliced
- 8-ounces whipped topping, divided
- Fresh mint sprigs, for garnish
- Fresh strawberries, for garnish
- 1/2 teaspoon strawberry extract
I found this recipe in the cookbook that comes along with my Kitchenaid stand mixer. I've looked everywhere for variations but haven't been able to find even one. This is by no means low-cal, so portion sizes should be kept small. One thing that should be stressed is to not overcook the 'cakes'. Low temperature for a longer cooking time is preferable, especially if your oven runs hot. Also, be sure to liberally grease and flour the pan you use. One method I've developed is to cut out circles of parchment paper and lay them over an overturned cake pan. (If you put them into a cake pan you wont be able to get them out). Another tip: don't skimp on the almonds. If you don't use enough they won't turn out. This is not a smiple recipe. I have yet to perfect it :)
Recipe From food.com
Provided by Scafire-Jen
Yield 1 Cake, 8 serving(s)
- ALMOND DACQUOISE.
- Combine almonds, powdered sugar, and cornstarch; set aside.
- Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form. Reduce to low and quickly add almond mixture, mixing just until blended.
- Using a pastry bag fitted with large (1/2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 3 (8-inch) circles. Bake at 250 for 35-45 minutes and cool on aluminum foil. Fill and frost with chocolate buttercream filling.
- CHOCOLATE BUTTERCREAM FILLING.
- Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2 minutes. Stop and scrape bowl.
- Reduce speed to medium and gradually add powdered sugar, chocolate, butter and vanilla; continue beating until fluffy, about 5 minutes.
Number Of Ingredients: 14
- 6 ounces blanched almonds, ground
- 1 cup powdered sugar
- 1 1/2 tablespoons cornstarch
- 6 egg whites
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
- 3 tablespoons sugar
- 1 1/4 teaspoons vanilla
- 1/4 teaspoon almond extract
- 2 egg yolks
- 1 cup powdered sugar
- 2 ounces semisweet chocolate, melted
- 3/4 cup butter, softened
- 1/2 teaspoon vanilla
Recipe From foodnetwork.com
Provided by Food Network Kitchen
Yield 10 to 12 servings
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
- Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
- Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
- Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
- Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
- Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.
Number Of Ingredients: 9
- 1 1/3 cups blanched hazelnuts
- 1 1/2 cups plus 1/3 cup sugar
- 1 tablespoon kosher potato starch
- 6 large egg whites
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 5 cups heavy cream
- 8 ounces bittersweet chocolate, coarsely chopped, plus shaved chocolate for topping
- 1 tablespoon instant espresso powder
BEST STRAWBERRY DAIQUIRI
A frosty blender full of strawberry-citrus slush. You will enjoy this with or without the rum!
Recipe From allrecipes.com
Provided by TBOND
Categories Drinks Recipes,Cocktail Recipes,Rum Drinks Recipes
- In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.
Number Of Ingredients: 7
- 6 cups ice
- ½ cup white sugar
- 4 ounces frozen strawberries
- ⅛ cup lime juice
- ½ cup lemon juice
- ¾ cup rum
- ¼ cup lemon-lime flavored carbonated beverage
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