I had my self a jar of egg whites sitting in my fridge. It was some left over from some of my RnD activities in the kitchen. So I decided to make a good use of it. I had the option to make a souffle or something more easy and friendly.
Souffle would be a more sophisticated and challenging to take a picture. So I ended up making dacquoise cookies which is more down to earth. Dacquoise is basically an almond based cake, made from egg white meringue and almond meal. We normally use this to make the base for the entremet. Most of the time people wont realize the cake is actually really good by itself (without all of the lucious layers of entremet mousses). It is almost like a cookie because of its crunchy texture. It is light, crunchy, and delightful, I would say one of the best thing you can get for your afternoon break.
Note:For this recipe I put peanut butter as filling.
Things you need:
- 2/3 cup ground blanched almond plus 1 tbsp blanched almond
- 1/2 cup icing sugar, sifted
- 2 1/2 Tbsp plain flour
- 3 large egg white
- 1/4 cup caster sugar
- Peanut Butter
Things you need to do:
Pre-heat the oven to 180 C. Whisk together the flour, ground almond and the icing sugar in a big bowl. Set aside. Using standing mixer, whip the egg whites until soft peak form, then start pour in the sugar gradually. Keep whipping until you get the hard glossy peak. Fold the almond ground into the egg whites, as much as possible try to maintain the egg white volume. Once done, put the mixture into a piping bag. Pipe the almond mixture into baking tray, i pipe it into oblong shaped cookies.
Bake for 12-15 mins (check the cake by touching the top, if it spring back then it is ready). Take the cake from the oven. Let it cool down a bit, take it out from the baking pan then let it cool completely .
Fill the cookies with peanut butter.