Shell Shaped Dacquoise Recipes

Steps:

• To make the Dacquoise, first line two cookie sheets with baking parchment paper. Using a pencil, draw a scallop shell on the parchment paper about seven inches in diameter. Cut it out and trace it three times, once on one cookie sheet and twice on the other, leaving space in between.
• Preheat oven to 300 degrees.
• Beat whites with cream of tartar, almond extract and salt until frothy, and soft peaks form. Continue to whip at high speed. Add one cup of sugar by tablespoons. Whip until dry and very stiff.
• Mix remaining sugar, cornstarch and ground nuts together, and fold gently into the meringue.
• To make the top of the shell Dacquiose, use a plain round tip (No. 7 or one-half-inch in diameter) and pipe long fingers of meringue (just less than one-half-inch thick) from the scalloped edge of the pattern to the bottom edge of the shell. Fill in where necessary. Pipe another layer of meringue directly on top of the first, but starting one-half-inch in toward the center of the shell. Again, fill in where necessary. Repeat the process a third time to complete the top layer of the shell.
• Using either a spatula or the pastry bag, fill in the remaining two shell-shaped layers, each slightly less than one-half-inch thick. Pipe any extra meringue in strands on the cookie sheets to use for decoration later.
• Bake at 300 degrees until stiff and dry - at least three hours. Turn off oven and leave meringues overnight or until completely cool. Remove from paper.
• To make the butter cream filling, heat egg and sugar over water until warm and sugar begins to dissolve. Beat at high speed until completely cooled. Lower speed and beat in butter, piece by piece, until buttercream is light and fluffy.
• Dissolve the espresso in the cognac and add to egg mixture. Beat until incorporated.
• Melt the semisweet chocolate in a metal bowl over hot water.
• Assemble the Dacquoise by spreading the two flat layers of meringue with a thin coat of chocolate, then a generous layer of buttercream. Place one on top of the other, placing the top of the shell on last.
• Cover the sides with buttercream and use the extra meringue strands (crushed with your hands or a rolling pin) as decoration over the buttercream. Cover the top with powdered sugar by sifting it through a strainer.

Steps:

• Preheat oven to 200 degrees. Invert a 7-cup bombe mold onto 1 parchment-lined baking sheet, and trace perimeter. Turn over parchment. Brush traced circle with butter, and dust with flour. Brush another parchment-lined baking sheet all over with butter, and dust with flour.
• Beat together almonds, 1/2 cup superfine sugar, and the confectioners' sugar in a large bowl with a mixer. Beat together egg whites with a mixer until soft peaks form. Beat in remaining 1/2 cup superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Fold into nut mixture.
• Spread meringue into traced circle to form a round slightly thicker than 1/4 inch. Fit a large pastry bag with a 1-inch flat tip with a serrated edge (such as Ateco #9897). On the second baking sheet, use serrated side to pipe 3 overlapping lines to create a 3-inch square. Repeat to create 11 more squares.
• Bake dacquoise round and cookies until they are dry on top and lift easily from parchment, about 1 hour, rotating halfway through. Turn off heat; let cool in oven 1 hour. If it isn't too humid, dacquoise can be stored at room temperature, well wrapped, 1 day (if humid, use immediately).

Steps:

• This is how the original was posted!
• Cream all ingredients together for meringue shell and fill with filling.
• Bake at 400 for 10 min until set.
• Serve cooled.
• THIS is how I believe it should read:.
• Preheat oven to 375'F.
• Prepare 3 9" circles of baking paper on baking trays.
• Mix together the ground almonds & cornstarch.
• Beat egg whites and cream of tartar to soft peak stage with an electric mixer.
• Very slowly add the sugar while continuing to beat until stiff.
• Fold in the cornstarch & almond mix.
• Spread evenly on the three circles and bake for 20mins until golden brown.
• Cool and when ready to assemble remove from paper.
• For Filling:.
• Stir together the egg yolks, vanilla and coffee and let stand for 5mins.
• Add the cocoa and sugar and beat for about 4mins until fluffy.
• Beat in the butter 1Tbsp at a time until all added and beat until fluffy.
• Chill for about 30mins.
• Whip cream, sugar & vanilla together for topping and covering sides.
• To assemble:.
• Place a circle of meringue on a flat plate.
• Spread over half of the butter cream.
• Place second circle on top and spread over remaining butter cream.
• Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
• You can also place an almond or a chocolate leaf on each rosette if liked.