Orange-Hazelnut Dacquoise

Orange-Hazelnut Dacquoise
Photo by Randy Mayor

Ingredients

  • 3 tablespoons fat-free milk
  • 3 tablespoons fat-free milk
  • ½ cup hazelnut meal
  • ½ cup hazelnut meal
  • 6 large egg whites
  • 6 large egg whites
  • 1 ¼ cups orange juice
  • + 35 more ingredients
    • 2 teaspoons butter
    • 1/8 teaspoon almond extract
    • Filling:
    • 1/8 teaspoon almond extract
    • 1 (8-ounce) container frozen fat-free whipped topping, thawed
    • Filling:
    • 1 (8-ounce) container frozen fat-free whipped topping, thawed
    • ¾ cup sugar
    • Remaining ingredients:
    • 1 teaspoon vanilla extract
    • ¾ cup sugar
    • 1 tablespoon all-purpose flour
    • Meringues:
    • 1 cup hazelnut meal
    • ¾ cup sugar, divided
    • 1 ounce semisweet chocolate, chopped
    • Remaining ingredients:
    • 1/8 teaspoon salt
    • 1 tablespoon orange-flavored liqueur
    • Dash of salt
    • 1 ¼ cups orange juice
    • 2 teaspoons butter
    • 1 teaspoon vanilla extract
    • 1 tablespoon all-purpose flour
    • Meringues:
    • 1 cup hazelnut meal
    • ¾ cup sugar, divided
    • 1 ounce semisweet chocolate, chopped
    • 1/8 teaspoon salt
    • ¼ teaspoon cream of tartar
    • 2 tablespoons cornstarch
    • ¼ teaspoon cream of tartar
    • 2 tablespoons cornstarch
    • 1 tablespoon orange-flavored liqueur
    • Dash of salt

Preheat oven to 200°. To prepare meringues, draw 2 (8-inch) circles on each of 2 pieces of parchment paper. Turn paper over; secure with masking tape to 2 baking sheets. Combine 1 cup hazelnut meal, 1/4 cup sugar, milk, vanilla, and almond extract in a medium bowl; stir well. Place cream of tarta...

View full recipe at My Recipes

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