A fancy-ish sandwich cookie, this is two chocolate meringue-ish cookies with a cherry whipped cream layer in the middle. It’s all light and fluffy and nice!
Since I’ve still got a bunch of the candied fruit Paradise sent me, and hadn’t tried the green cherries yet, I figured I’d use them this time. They taste totally fine, and in fact this was a delicious dessert, but both my mother and I found the green a bit disconcerting. I might say use the red just because, even though it will taste the same, it will feel better.
Ingredients:
Cookies:
- 6 large egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 3/4 cup granulated sugar, superfine preferred
- 3/4 cup almond flour
- pinch of salt
- 1/3 cup unsweetened cocoa powder
Cherry Cream:
- 1 cup heavy cream
- rough 2/3 of an 8 ounce package of Paradise Candied Cherries
Preheat oven to 225 degrees. Line to baking sheets with parchment and set aside.
Beat together the egg whites and cream of tartar on medium speed until fine bubbles form.
Increase speed to medium-high and beat until soft peaks form. This happened faster than I expected, for that many egg whites.
Gradually add the sugar and beat until stiff but not dry.
In a small bowl, combine the almond flour, salt, and cocoa powder. Sprinkle over the meringue and beat for 30 seconds on low speed.
This barely mixed the dry goods in at all for me, but that’s ok because you’re now going to use a rubber spatula to gently fold the mixture together until evenly combined. Transfer to a piping bag (or ziplock and then cut off a corner) and pipe into 3 1/2″ circles, leaving 1″ between circles.
Clearly, I am unfamiliar with the concept of inches. It’s ok.
Bake 60-70 minutes (I did 65, and think they could have used a few minutes more, to dry out/become a bit more firm), then turn off the oven and crack the oven door (by, for instance, shutting it on a wooden spoon) and let sit for at least 3 hours, up to overnight.
While the cookies are baking, combine the cream and cherries in a small saucepan over medium-high heat.
Bring to a simmer, and simmer 3-4 minutes. The cream should take on a slight tint from the cherries.
Transfer to a bowl, press some plastic wrap down to the surface of the cream, and refrigerate at least 3 hours.
When ready to serve, beat the chilled cream with a mixer on high several minutes, until fluffy.
Sandwich between the cookies, and serve immediately.
Good flavors (the cherries, again, don’t taste like “green”), fluffy textures.. it’s a keeper! Just maybe, use the red…
Chocolate Dacquoise with Cherry Cream
Cookie part from King Arthur Flour.
Cookies:
- 6 large egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 3/4 cup granulated sugar, superfine preferred
- 3/4 cup almond flour
- pinch of salt
- 1/3 cup unsweetened cocoa powder
Cherry Cream:
- 1 cup heavy cream
- rough 2/3 of an 8 ounce package of Paradise Candied Cherries
Preheat oven to 225 degrees. Line to baking sheets with parchment and set aside.
Beat together the egg whites and cream of tartar on medium speed until fine bubbles form. Increase speed to medium-high and beat until soft peaks form. Gradually add the sugar and beat until stiff but not dry.
In a small bowl, combine the almond flour, salt, and cocoa powder. Sprinkle over the meringue and beat for 30 seconds on low speed. Use a rubber spatula to gently fold the mixture together until evenly combined. Transfer to a piping bag and pipe into 3 1/2″ circles, leaving 1″ between circles.
Bake 60-70 minutes, then turn off the oven and crack the oven door and let sit for at least 3 hours, up to overnight.
While the cookies are baking, combine the cream and cherries in a small saucepan over medium-high heat. Bring to a simmer, and simmer 3-4 minutes. The cream should take on a slight tint from the cherries. Transfer to a bowl, press some plastic wrap down to the surface of the cream, and refrigerate at least 3 hours.
When ready to serve, beat the chilled cream with a mixer on high several minutes, until fluffy. Sandwich between the cookies, and serve immediately.
sparecake 