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Ингредиенты
- 6 lrg egg whites
- 3/4 tsp cream of tarter
- 1/4 tsp salt
- 1 1/2 c. sugar
- 1 tsp vanilla
- 1 c. whole almonds, toasted, cooled completely, and grnd fine
- 1 c. fresh or possibly unthawed frzn cranberries, each berry halved
- 1/2 c. raspberry preserves
- 1/3 c. sugar
- 1/3 c. water
- 2 Tbsp. fresh lemon juice
- 4 1/2 ounce fine-quality bittersweet chocolate (not unsweetened), minced
- 2 c. heavy cream
- 1/2 tsp vanilla
- 1 x chocolate holly leaves
- 1 x cranberries coated lightly in honey and rolled in sugar
Инструкции
- Much easier than it looks or possibly sounds. For AWS I made 24 2 layer cupcake size meringues. Also deleted the cranberry sauce, too sweet. Preheat oven to 325 F. Line 2 baking sheets with parchment paper and, using an 8-inch round cake pan as a guide, trace 3 circles on parchment (2 on one sheet, and 1 on another). Turn parchment over (circles will show through paper).
- Make meringue layers - In a large bowl with an electric mixer, beat whites with cream of tartar and salt till they hold soft peaks. Add in sugar all at once and vanilla and beat till meringue holds stiff glossy peaks. Mix in almonds gently but thoroughly and divide meringue proportionately among parchment circles, spreading to fill circles. Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking 1/2 hour, or possibly till hard and pale golden brown. Remove parchment from sheets and cold meringue layers on it on racks. Carefully peel off parchment and put meringue smooth sides up, on a work surface. Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cold dry place.
- Make cranberry sauce - In a heavy saucepan combine cranberries, preserves, sugar, water, and lemon juice and simmer till thickened slightly, 10 to 15 min. Cranberry sauce can be made 2 days ahead and chilled, covered.
- In a double boiler or possibly a metal bowl set over a saucepan of barely simmering water heat chocolate, stirring till smooth. Remove top of double boiler or possibly bowl from heat and transfer chocolate to a sealable plastic bag. Seal bag, pressing out excess air. Squeeze chocolate to one corner and snip off corner as close to edge as possible to make a 1/8 inch hole. Drizzle chocolate over smooth sides of meringues (don't spread to coat) and chill, uncovered, till chocolate is set, about 30 min. In a bowl beat cream with sugar and vanilla till cream holds stiff peaks. Assemble dacquoise - Put 1 meringue layer, chocolate side down, on a cake plate and spread proportionately with about half of the whipped cream. Repeat layering in same manner with another meringue, remaining whipped cream, and remaining meringue. dacquoise may be assembled a kept in a cake keeper, chilled, at least 8 hrs and up to 2 days. Garnish dacquoise with chocolate leaves and sugared cranberries. Slice dacquoise with a serrated knife and serve chilled with cranberry sauce.
