Recipe Raspberry dacquoise : Practical and Delicious

Recipe Raspberry dacquoise : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Raspberry dacquoise. You are currently reading Recipe Raspberry dacquoise : Practical and Delicious. This recipe is the creation of the chef Alison Adams. Recipe Raspberry dacquoise requires 10m, cook 50m and serve 10. Caution: allergy Contains peanuts, tree nuts, milk, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Layers of meringue separated by fluffy clouds of cream and fresh raspberries will be the dessert show-stopper at your next dinner party.

Ingredients:

7 Ingredients

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  7 egg whites
  
  
  


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  270g (1 1/4 cups) caster sugar
  
  
  


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  1 tsp cream of tartar
  
  
  


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  100g (1 cup) hazelnut meal
  
  
  


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  1 x 600ml ctn thickened cream
  
  
  


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  2 x 125g punnets raspberries
  
  
  


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  Icing sugar, to dust
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160°C. Line 3 baking trays with non-stick baking paper. Draw an 18cm disc on each.
  
  
  


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  Step 2
  
  
  
  
  Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add caster sugar, 1 tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy. Gently fold in the cream of tartar and hazelnut meal. Divide the meringue mixture evenly among the prepared discs. Use the back of a spoon to smooth the surfaces. Bake for 50 minutes or until the meringues are crispTurn. oven off. Leave the meringues in oven, with the door ajar, for 1 hour to cool completely.
  
  
  


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  Step 3
  
  
  
  
  Beat the cream in a bowl until soft peaks form. Place 1 meringue disc on a cake stand or serving plate. Spread with one-third of the creamTop. with one-third of the raspberries. Continue layering with remaining meringue discs, cream and raspberries. Dust with icing sugar.
  
  
  

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