Monday, 3 February 2014

Maple and Pecan Dacquoise Recipe

I have an AMAZING recipe for you guys today - this a surefire winner for any guests - or to just scoff with your family on these dreary winter days. 

A dacquoise is basically a meringue containing nuts and this pudding is a nutty meringue-layered extravaganza full of maple syrup, pecans, cream, rum….. need I say any more?

It's a simple recipe - you just need to master the basics - measuring out correctly, cracking and separating eggs successfully, a whipping up your egg whites until they're gorgeous and fluffy! 

Ingredients

5 egg whites
225g golden caster sugar
1 tbsp cornflour
140g pecan nuts
300ml double cream
3 tbsp maple syrup
1.5 tbsp rum
icing sugar for dusting

Method

1. Preheat oven to 140 degrees. Line two baking trays with baking paper and draw large circles on each one. 

2. Put the egg whites into a clean dry bowl or mixer and whisk until they reach soft peaks. Add the caster sugar a spoonful at a time, whisking well after adding each spoonful, then add the cornflour and whisk again until well combined. 

3. Blitz or bash up 50g of the pecan nuts and fold them into the meringue mixture. Spread half of the mixture on each baking tray in the centre of the drawn on circle shape and use a spatula or palette knife to spread the mix out evenly with a flat top. 

4. Bake the meringues for 1 hour 30 minutes until they are crisp and lightly golden. When cooked, leave them for 10 minutes on the baking tray - then place gently on a wire rack to cool completely. 


my meringues after baking

5. While the meringues are cooking - blitz or bash up 50g of the pecans and set aside. Whip the cream with 2 tbsp maple syrup and 1.5 tbsp rum. 

6. Place one of your discs on your serving plate and spread a generous layer of the cream over the top (about half of the cream) and sprinkle with the chopped pecans. 


7. Place the second meringue carefully on the top, and top with the rest of the cream - then decorate the final 40g un-chopped pecan nuts on the top and drizzle over the final tbsp of maple syrup. Dust with icing sugar to serve. 

Tah'dah! 

If these pictures don't persuade you to make this then I don't know what will….



I made this dacquoise serve 8 - which is the recommended portion size. Each 8th contains around 474 calories - so its definitely a treat pud, but believe me - its worth EVERY SINGLE CALORIE! 

:-)

Enjoy my lovelies

Mrs B 

xxx

2 comments:

  1. Oh my goodness! This looks INCREDIBLE. Yum yum yum!

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  2. Thanks Hayley - it really was scrumptious xxx

    ReplyDelete