Dacquoise Kisses
Published June 29, 2004
Daniel van Ackere for The New York Times
- Total Time
- 20 minutes
- Rating
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Ingredients
¼ cup sliced almonds
½ teaspoon cornstarch
Pinch fine sea salt
¼ cup powdered sugar
1 teaspoon milk
¼ teaspoon vanilla
1 large egg white
1 tablespoon superfine sugar
Preparation
- Step 1
Heat oven to 200 degrees. Place almonds and cornstarch in food processor, and pulse to coarse meal. Add salt and sugar, and process until completely fine, 30 seconds. Remove from processor, and set aside.
- Step 2
Combine milk and vanilla in small bowl, and set aside. Place egg white in mixer bowl fitted with whisk attachment, and beat on medium-low until foamy. Add 1 teaspoon sugar, and continue beating until soft peaks form, 30 seconds. Increase speed to high, sprinkle in remaining sugar, and beat until stiff, about 20 seconds. Remove bowl from machine, and fold nut mixture and milk gently into egg white with rubber spatula.
- Step 3
On 2 parchment-lined sheet pans, pipe about 50 button-sized kisses with pastry bag fitted with small round tip. Bake 2 hours, rotating pans halfway through. Turn oven off and dry meringues several hours or overnight. If not serving immediately, transfer to airtight container.
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