A classic dacquoise consists of two layers of meringue filled with an egg-yolk-based buttercream. I threw tradition out the window when I layered my chewy, nutty meringue with pastry cream and garnished it with mouth-puckering passion fruit and I loved the results. Yield is 8 servings.
ingredients
Hazelnut Meringue Layers
Pastry Cream
Assembly
directions
Preheat oven to 225 degrees F.
Line 2 baking sheets with parchment paper.
Draw three 12-by 4-inch rectangles on the parchment (two on one sheet, one on the other).
Make sure they are several inches apart.
In a food processor, pulse the hazelnuts, 3 tbsp. sugar and the cornstarch until finely ground. Don’t over process or the nuts will become oily and cause the meringue to collapse.
Put the egg whites, cream of tartar, salt and sugar in the bowl of an electric mixer.
Whisk them over a pan of simmering water until tepid.
Attach the bowl to the electric mixer and beat until stiff peaks hold (but not dry). If you beat the mixture for too long the meringue will be too grainy or dry.
In batches, fold the nut mixture into the egg white mixture with a rubber spatula.
Fold in the vanilla.
Divide the mixture evenly onto the parchment rectangles and spread it out so that the meringue lies just within the lines (it will spread slightly when it is cooking).
Bake the meringues in the upper and lower thirds of the oven, switching the sheets halfway through cooking.
Bake until firm, about 1 hour 15 minutes (should be golden).
Remove layers from the oven and slide them (still on the parchment) onto cooking racks.
Cool completely and then peel off paper.
In a medium bowl, whisk together the egg yolks and cornstarch until smooth.
Heat the milk, sugar, and vanilla in a heavy bottomed pot.
When this mixture comes to a boil, slowly pour half of it over the egg yolk mixture while whisking briskly.
Return mixture back to pot.
Continue whisking 4 to 5 minutes until smooth, thickened, and boiling.
Remove from heat.
Cover surface with plastic wrap.
Cool to room temperature and chill in the fridge.
To assemble, put one meringue layer on a cake plate and spread 1/2 the pastry cream on top.
Place another meringue layer on top and spread the remaining pastry cream on top.
Top with the remaining meringue layer.
Trim edges of dacquoise to make a perfectly even rectangle.
Cut the dacquoise into squares.
Garnish with whipped cream and passion fruit pulp.