Home Cooking

Meringue

Failed meringue "the Elusive Dacquoise" Suggestions?

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 17

Failed meringue "the Elusive Dacquoise" Suggestions?

THewat | Oct 27, 2011 11:57 AM

I started to make a dacquoise a couple of weekends ago, fought the meringue all the way, and finally gave up & made an apple pie. I'd like to try again this weekend, and I don't have much margin of error - it will be a birthday cake.

I'm supposed to butter & flour baking sheets, outline circles on the flour, pipe the meringue into the circles, cook at 250 for 45 - 60 minutes until firm & set. Loosen while still warm. Let cool.

The meringue is:
5 egg whites
9 tbs sugar
1 cup of ground hazelnuts.

I'm supposed to beat to peaks, beat in half the sugar until stiff. blend nuts & remaining half the sugar and fold in to meringue.

I did fine until the pastry bag part, where I felt like I was loosing air in the bag. I might jut try cutting a corner off a plastic bag this time, so I can see what's going on. Anyway, I ended up daubing the meringue on to the baking sheets, rather than piping it. They looked ok, I cooked them about 45 minutes & took them out. Two came up with effort, one stuck pretty badly. They weren't super crisp, either - I'm unclear if they were supposed to be. At that point i moved on to the apple pie.

So this time around:
More butter on the pans. (Is there anything I could dust with other than flour? I have some GF folks.)
Should I use a silpat? I own one but I don't know what to do with it.
Cook a little longer, maybe.
Try loosening almost immediately?

The recipe seems so simple... Famous last words. Thanks for any thoughts / tips.

Want to stay up to date with this post?

Recommended From Chowhound