Cherry Dacquoise

This delicious Cherry Dacquoise is made up of 3 almond dacquoise discs sandwiched in rosemary cherry compote and fresh whipped cream

Course Dessert

Cuisine French

Keyword dacquoise, gluten free desserts, meringue based dessert

Prep Time 20

Cook Time 2 20

Drying Time 8

Total Time 10 40

Servings

Calories 353kcal

Author Tiffany bendayan

Preheat oven to 215 Farenheit
Line 2 sheet pans with parchment paper. Using an 8' cake pan, trace 3 circles with a pencil. Turn the paper over
Using the whisk attachment of your mixer, whip the egg whites until soft peaks form
Slowly add the powdered sugar and the vanilla
Whip until egg whites are stiff and shiny
Using a spatula, gently fold in the almonds. Add them in 2-3 installments. Do not overmix or the egg whites will deflate
Place the mixture in a piping bag and using the templates on the parchment paper pipe 3 8" dics
Smooth the mixture out and bake for 2 hours
Turn the oven off and let the meringue dry overnight. Do not open the oven during this process

Place cherries in a medium pan with the sugar and zest. Cook for 10-15 minutes on medium heat or until the cherries soften and begin to release their juices
Add the chopped rosemary and keep on cooking until the mixture thickens up. About 10-15 more minutes. Chill completely

Using a mixer, whip the cream until soft peaks form
Slowly add the powdered sugar and vanilla and whip to medium peaks. This will make it easier to pipe

Place a baked meringue disc on a cake plate
Place 1/3 of the whipping cream on top. Using a piping bag if you'd like. Add the cherry compote in the middle
Place a meringue disc on top and repeat the same process
Finally, place the last meringue disc on top and pipe the rest of the cream. Decorate as you like
Enjoy

Components can be made in advance and assembled at the last minute to ensure the meringue doesn't get soggy