Table of Contents
ALMOND DACQUOISE. Combine almonds, powdered sugar, and cornstarch; set aside. Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form.
PER SERVING % DAILY VALUE ALMOND DACQUOISE. Combine almonds, powdered sugar, and cornstarch; set aside. Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form.
Beat together almonds, 1/2 cup superfine sugar, and the confectioners’ sugar in a large bowl with a mixer. Beat together egg whites with a mixer until soft peaks form.
Bake the cake at 350°F (180°C) until the cake is fully cooked through and lightly golden brown, about 20 minutes depending on the size of your pan. A toothpick inserted into the center should come out clean. You can now slice your dacquoise to whatever size you need or use pastry rounds to cut out circles for entremets.
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