Chocolate Dacquoise with Cherry Cream

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!

IMG_7778Since 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.

IMG_7766Ingredients:

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:

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.

IMG_7760Increase speed to medium-high and beat until soft peaks form. This happened faster than I expected, for that many egg whites.

IMG_7761Gradually add the sugar and beat until stiff but not dry.

IMG_7762In a small bowl, combine the almond flour, salt, and cocoa powder. Sprinkle over the meringue and beat for 30 seconds on low speed.

IMG_7763This 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.

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.

IMG_7774While the cookies are baking, combine the cream and cherries in a small saucepan over medium-high heat.

IMG_7767Bring to a simmer, and simmer 3-4 minutes. The cream should take on a slight tint from the cherries.

IMG_7769Transfer to a bowl, press some plastic wrap down to the surface of the cream, and refrigerate at least 3 hours.

IMG_7773When ready to serve, beat the chilled cream with a mixer on high several minutes, until fluffy.

IMG_7775Sandwich between the cookies, and serve immediately.

IMG_7776IMG_7777Good flavors (the cherries, again, don’t taste like “green”), fluffy textures.. it’s a keeper! Just  maybe, use the red…

IMG_7779

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:

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.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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