dacquoise with blackberries and cream

My new copper beating bowl arrived in the mail, and I immediately took it over to Zoë François‘ house and made her beat white egg whites by hand in it for this post. In between laughing and giving me dirty looks, she made this incredible dacquoise with blackberries and cream. It was so good we couldn’t stop nibbling on it all afternoon (after she made me wash all the dishes in payback). The meringue base here is on the sweet side, but the hazelnuts incorporated in the layers and tart berries in between balance it perfectly. Zoë mentioned this dessert would also work for Passover (you can check out her Chocolate Caramel Matzo as well), so here’s another dessert option if you celebrate. Dacquoise with Blackberries and Cream Inspired by the brutti ma buoni from Tasting Rome by Katie Parla and Kristina Gill Meringue 10 ounces (285g) hazelnuts, skin on (or you can cheat and buy chopped hazelnuts) 5 large eggs Pinch salt 2 1/2 cups (285g) confectioner’s sugar 1 teaspoon pure vanilla extract Whipped Cream 1 cup heavy cream 1 tablespoon granulated sugar 1/2 teaspoon vanilla 7 ounces (200g) blackberries Adjust [...]

from The Vanilla Bean Blog http://ift.tt/1T2kW1L