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French Food Friday...Chocolate and coffee meringue dacquoise

{recipe and photo from here}

Chocolate and Coffee Meringue Dacquoise



SERVES 6-8

MERINGUE
75g/3oz dark chocolate minimum 65 per cent
cocoa
4 medium egg whites
125g/4½ oz golden caster sugar
110g/4oz golden icing sugar
½ tsp vanilla extract
1 tsp cornflour

TO ASSEMBLE
1 tsp white wine vinegar
100g/3½ oz dark chocolate
1 x 284ml pot double cream
2 tbsp cooled made-up strong coffee (instant
is fine)
2 tsp coffee essence or coffee
liqueur


METHOD:

1. Preheat the oven to 150C/130C fan/gas 2.
2. Line two baking sheets with baking paper. Melt the dark chocolate for the meringues in a pan set over a little simmering water, and allow to cool slightly.
3. Using an electric whisk, beat the egg whites with the caster sugar for 4-5 minutes until firm, then add the icing sugar, vanilla extract, cornflour and vinegar, and beat for another 3-4 minutes until very firm and glossy.

4. Pour the melted chocolate over the meringue mix, turning through once only to streak the mixture.
5. Divide the meringue mixture in two and swirl or pipe a 20cm/8in circle on to each baking sheet.
6. Reduce the oven to 140C/120C/gas 1.
7. Place the baking sheets in the oven and bake the meringues for about 50 minutes,swapping the lower sheet with the upper one halfway through to ensure even cooking.
8. Turn off the oven, open the door, leave it ajar and leave the meringues to gently cool for about 30 minutes.
9. Remove from the oven and allow to cool completely.
10. Assemble the dacquoise just before serving. Melt the chocolate and keep warm. Whip the cream with the instant coffee and the coffee essence or liqueur until it forms soft peaks, then scoop it on top of one of the meringues. Place the other meringue on top, then pour
over the melted chocolate, allowing it to drizzle prettily, and serve straight away.


.......bon appetit a tous, Leeann x

Comments

  1. Oh dear my mouth is watering and I rather fancy I am going to be making this tomorrow!

    ReplyDelete
  2. That looks Fabulous! Can't think about it though. I've got to squeeze into a gown for a black tie event tomorrow night....eeekkk!!

    ReplyDelete
  3. Wow! What an elegant dessert!
    I too would have to pass though...we have tow weddings coming up and 2 dress sizes to lose~hopefully! have a fabulous Weekend
    Donna

    ReplyDelete
  4. I can't wait to get into this. So much for my newly implemented diet, lol.
    Happy Friday.
    Teresa
    xoxo

    ReplyDelete
  5. Finally-- A blog straying away from the ubiquitous macaron!!! ;-) This looks absolument délicieux! Where were you when I was celebrating my birthday last week? :-) Veronique (French Girl in Seattle)

    ReplyDelete
  6. This is such an elegant dessert. Would love for you to stop by and post this at Simple & Sweet Fridays. Have a wonderful weekend.


    Jody

    ReplyDelete
  7. Dearest Leeann,

    If I was not having diabetic type II problems I certainly would sink my teeth into these...
    Love to you,

    Mariette

    ReplyDelete
  8. Oh my gawd! That looks too yummy to be real! But of course it's real, i can almost taste it. :)

    ReplyDelete
  9. oufff..... miam miam...
    http://sepatuholig.blogspot.com/

    ReplyDelete

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