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Dacquoise Meringue
Preparation info
- Makes
28
cakes ( 2½ in each) - Difficulty
Medium
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Granulated sugar |
Method
- Line a sheet pan with parchment paper. Trace twenty-eight 2½-in/6-cm rounds on the paper and turn the paper over to avoid contact between the pen or marker and the batter.
- Whip together the granulated sugar and egg whites with the whip attachment on high speed until stiff peaks form, 8 to 10 minutes.
- Sift together the confectioners’ sugar, ground almo
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