a dacquoise is a nutty meringue, i used hazelnuts for mine but almonds are also good.
i used blueberries to add flavour to the cream and then decorated it with some cornflowers.
it is gluten free so its great for people with allergies.
(1 and 1/3 cups) 250g hazelnuts
6 egg whites
(1 and 1/3 cup) 300g caster sugar
2 tbsp or 25g corn flour
1 tsp salt
preheat the oven to 180c
in a food processor chop the hazelnuts until corse then spread onto a baking sheet and bake for 3 minutes then stir, then bake again for a further 3 minutes then stir again then put them back in for a final three minutes.
turn the oven down to 150c
add the hazelnuts in a bowl and mix with the corn flour and 100g of the sugar, set asside.
in the bowl of a stand mixer add the egg whites and using a whisk attachment beat the egg whites at a medium speed until frothy approx 2 minutes.
add the remaining 200g of sugar as it is mixing and turn up the speed and beat until stiff peaks form and you can tip the bowl upside down with out it falling out.
then add the nut/flour sugar mixture and fold in,
line 3 trays and draw three small circles and four larger ones (this is if you want to make a tiered one like i did if not do three large circles one on each tray) i found i could fit two large ones on each tray and the three small ones on one tray.
pipe the meringue mixtre on to the paper then bake for 1 hour, half way through baking move the trays around so that they bake equally
for the blueberry cream
add 1/2 cup of blueberries in a pan with a tbsp of water and 1/4 cup of sugar
stir over and medium heat until they break down, pour through a sift to remove any bits then put back on the heat until it reduces a bit so it is like a thick sauce.
whip a carton of double cream with 2 tbsp icing sugar and fold half the blueberry syrup through it,
start assembling the dacquoise up adding a layer of cream with a bit more blueberry mixture drizzled on top then add the next layer
decorate it with some blueberries and blueberry some of the blueberry syrup and some cornflowers
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What a showpiece. This might be my dream dessert with hazelnuts, blueberries and cream topped with one of my favourite flowers. Beautiful!
Lorna Sharp says
Oh my ! That looks so Delicious !
Wowza!! How extravagant, and the colors are so captivating.
Laura (Tutti Dolci) says
I love hazelnuts and the blueberry cream is so striking, a gorgeous dessert!
Sara Garland says
Debi Bolocofsky says
Thank you so much for sharing with Adorned From Above's Link Party
Debi @ Adorned From Above
Sarah LoCascio says
My god your food is just gorgeous…one of my favorite flavors and textures of cake done up in the most beautiful ways- as always!
Sue/the view from great island says
You are a true artist — I love the energy you bring to your food!