The meringue used for dacquoise has a small amount of sugar, so it is less stable. Easy to make meringue crumbs, even when adding flour and mixing Even with a little touch of your hands, the dough is easy to thin out. Then when baking, the height of the dacquoise will be low. There are also many cracks on the top surface. The texture is not soft, but a bit chewy. I didn’t use it exclusively for the dacquoise I made today. Mix the dried egg whites with about 4g of sugar and beat.
140g egg whites
87g almond powder
80g powdered sugar
17g tapioca flour
3g lemon zest
Lemon ice cream
55g chicken eggs
50g lemon juice
2g lemon zest
Lemon Ice Cream
1. Divide the sugar into the whites 3 times to make a stiff meringue.
2. Add sifted almond flour, powdered sugar, soft flour and lemon zest and mix gently with a spatula.
3. Put the dough into the ice cream bag with the 805 nozzle attached and press it thickly.
4. Sprinkle powdered sugar on top of cake twice and bake at 170 degrees Celsius for 14 minutes. Preheat the oven sufficiently. My oven is on hot, so if you’re using a regular home oven, increase the baking temperature a bit.
5. Beat the lemon cream in pairs and squeeze the lemon in the middle.
Lemon ice cream
1. Soak gelatin in ice water for at least 10 minutes first. Add the sugar to the whole egg and mix gently with a whisk.
2. Put the lemon juice in a pot and cook until the edges are slightly boiling.
3. Add warmed lemon juice little by little to 1) and mix well with a whisk.
4. Return all 3 to the pot and cook until the soup thickens while stirring constantly so it doesn’t stick to the bottom.
5. Strain the lemon curd through a sieve, add the soaked gelatin and lemon zest and mix well.
6. Lower the heat to below 30 degrees with ice.
7. Slowly add 70g of cooled lemon curd to softened butter at room temperature while whisking to form soft cream. Place the remaining lemon curd in a piping bag and squeeze into the center of the dacquoise.