Yield: 1 servings
|1 cup||Shelled natural almonds; (about 5 ounces),|
|\N \N||; toasted lightly|
|\N \N||; andcooled|
|5 larges||Egg whites|
|¼ teaspoon||Cream of tartar|
|4½ cup||Well-chilled heavy cream|
|⅓ cup||Instant espresso powder|
|2 tablespoons||Kahlua or other coffee-flavored liqueur|
FOR MERINGUE LAYERS
Preheat oven to 250F. Line 2 buttered baking sheets with foil or parchment paper and trace three 13- by 4-inch rectangles on foil or paper (2 on one sheet and 1 on other).
Make meringue layers:
In a food processor grind almonds fine with ½ cup sugar and cornstarch.
In a large bowl with an electric mixer beat egg whites with cream of tartar and salt until they hold soft peaks. Beat in remaining ¾ cup sugar in a slow stream, beating until meringue holds stiff, glossy peaks. Fold in almond mixture gently but thoroughly and transfer to a pastry bag fitted with a ½-inch plain tip. Starting along the inside edge of a rectangle, pipe meringue onto prepared foil, filling in rectangles.
Bake meringue layers in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 1 to 1¼ hours, or until meringues are firm and dry when touched. Cool meringues on sheets on racks.
Slide foil off sheets and carefully peel meringues off foil. Meringue layers may be made 1 day ahead and kept, tightly wrapped, at room temperature.
Cut a piece of cardboard 2 inches bigger than meringue layers and wrap in foil.
In a large bowl with an electric mixer beat together filling ingredients until mixture just holds stiff peaks.
Put 1 meringue layer, smooth side down, on cardboard and with a long metal spatula spread a ½-inch-thick layer of filling over top. Repeat layering in same manner with another meringue and some filling and top filling with remaining meringue layer, smooth side up. Spread a thin layer of filling on top and sides of dacquoise and transfer remaining filling to a pastry bag fitted with a star tip. Pipe remaining filling decoratively around dacquoise and arrange raspberries on dacquoise. Freeze dacquoise, uncovered, until hard, about 6 hours. Dacquoise may be made 2 days ahead and frozen, wrapped in plastic wrap and foil after 6 hours.
Let dacquoise stand in refrigerator 30 minutes before serving. Slicing dacquoise with an electric knife (alternatively, use a serrated knife).
Gourmet May 1995
Converted by MC_Buster.
Per serving: 1431 Calories (kcal); 1g Total Fat; (0% calories from fat); 19g Protein; 348g Carbohydrate; 0mg Cholesterol; 811mg Sodium Food Exchanges: ½ Grain(Starch); 2 ½ Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 22 Other Carbohydrates
Converted by MM_Buster v2.0n.