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Dacquoise
Preparation info
6 to 8
servings- Difficulty
Medium
Appears in
Published 1966
A fabulous dessert for spring menus is this elegant French creation, of unknown origin, made with baked meringue layers filled with buttercream.
Ingredients
5 ⅛ teaspoon 1¼ cups
Method
Preheat oven to very slow ( .250°F .)Place the egg whites in a mixing bowl. (Reserve the egg yolks for the buttercream, below.) Add the cream of tartar and beat until frothy. Gradually add three-quarters cup granulated sugar while beating. Contin
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