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Step 1 – Meringue Crusts

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Toasted Almond Meringue Crust

Ingredients

Scale
  • 6 egg whites
  • 1–1/2 cup granulated sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 1 cup almond slivers – toasted and ground

Instructions

  1. Line 2 baking sheets with parchment paper and draw (2) 9″-10″ circles on each piece of parchment
  2. Preheat oven to 225
  3. Beat egg whites on high until foamy, then add the salt, cream of tartar and vanilla extract, and beat until soft peaks form
  4. Gradually add the sugar while beating until stiff peaks form, about 8-10 minutes
  5. Stop beating and gently fold in the toasted, ground almonds
  6. Pipe the meringue onto the parchment in a circular fashion with a pastry bag and smooth with a cake icing spatula to make the round crusts with even thickness
  7. Bake for 2-1/2 hours and leave in the oven to completely cool. Do NOT open the oven door until ready to use because the meringue will quickly absorb any moisture in the air. You want them to remain crisp.

Notes

  1. Don’t make them too thin or they will crack and break
  2. Don’t make them too thick or they will be soft instead of crisp
  3. Divide the meringue evenly between 4 crusts and they will be fine
  4. I usually make the crusts the evening before and leave them in the oven overnight. It speeds the finishing process for the dessert.

Find it online: https://www.cooksavorcelebrate.com/mocha-dacquoise/