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Ingredients Jump to Instructions ↓

  1. 1 cup(s) toasted pecans 2 tablespoon(s) cornstarch 1 1/2 cup(s) confectioners' sugar 3 tablespoon(s) confectioners' sugar 6 large egg whites 1/2 teaspoon(s) cream of tartar 1 package(s) (10-ounce) frozen quick-thaw strawberries in light syrup , thawed 1 envelope(s) unflavored gelatin 2 cup(s) heavy cream , substitute whipping cream 1 pint(s) strawberries

Instructions Jump to Ingredients ↑

  1. In food processor with knife blade attached, or in blender at medium speed, blend pecans, cornstarch, and 3/4 cup confectioners' sugar until pecans are finely ground. Line large cookie sheet with foil. With toothpick, outline three 13-inch by 4-inch rectangles on foil. Spray lightly with nonstick cooking spray. Preheat oven to 275 degrees F. In large bowl, with mixer at high speed, beat egg whites and cream of tartar to soft peaks. Sprinkle in 3/4 cup confectioners' sugar, 2 tablespoons at a time, beating well after each addition until sugar completely dissolves and whites stand in stiff glossy peaks. With rubber spatula, carefully fold ground pecan mixture into egg-white mixture. With metal spatula, spread one-third of meringue inside each rectangle on cookie sheet. Bake meringues 1 hour. Turn oven off; leave meringues in oven 1 1/4 hours to dry. Cool meringues on cookie sheet on wire rack 10 minutes. Carefully peel foil from meringues and cool completely. Store in airtight container at room temperature (to prevent sogginess) until ready to assemble. In 2-quart saucepan with potato masher or fork, mash quick-thaw strawberries with their syrup. Sprinkle gelatin evenly over crushed strawberries; let stand 5 minutes to soften gelatin. Place saucepan over medium heat and cook strawberry mixture 2 to 3 minutes until gelatin dissolves completely, stirring constantly. Pour mixture into small bowl; chill over bowl of ice about 15 minutes, stirring occasionally, until mixture thickens slightly to the consistency of egg whites. In small bowl, with mixer at medium speed, beat heavy or whipping cream and remaining 3 tablespoons confectioners' sugar until stiff peaks form. Gently fold in thickened strawberry mixture. On serving plate, place 1 meringue layer; spread with one-third of strawberry-cream filling. Repeat with remaining meringue layers and strawberry filling, ending with strawberry filling. Refrigerate dacquoise 4 hours to soften meringue layers for easier cutting. To serve, hull strawberries. Cut one-third of strawberries in half; slice remaining berries. Arrange remaining halved and sliced berries on top of dacquoise. Dust with confectioners' sugar, if you like.

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