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.