Chocolate Espresso Dacquoise (photo posting practice)

[luisa_calif]

 

[marilynfl]

Oh my. Now see...THAT is a dessert I would order.

 

[luisa_calif]

It was fromAmericas Test Kitchen. I made it for one

of our gourmet group dinners, French. It was fun to make and tasted like one big macaron, if you like that sort of thing. I saved the leftovers, ganache & German butter cream and dolled up the cut end ala Julia Child to make it look like a fresh, uncut smaller one. Then I froze that to take up to my sis's on the coast, 4 hours drive. It traveled well...but didn't last the night IYKWIM....

 

[cheezz]

Yum!, was it hard to make?

 

[patbastrop]

Impressive!! :}

 

[wigs]

Beautiful dessert, Luisa_Calif!

 

[luisa_calif]

No but Lots of stesp so I spread it out over a couple of days. See Links inside...

I used the copy of the recipe from here:
http://www.treats-sf.com/2013/11/chocolate-espresso-dacquoise-and-cooks.html

A video, a bit messy but interesting

 

[angak1]

wigs, I can see you bookmarking this for your big chocolate extravaganza fundraiser

 

[cheezz]

AH! So it's like the strawberry icebox cake - the holding period softens the meringue?

 

[cheezz]

Gotta ask...what is IYKWIM??

 

[luisa_calif]

If You Know What I Mean

 

[wigs]

Ahh, great minds think alike--I am just back to print off this REC. lol!

 

[cheezz]

Thanks...I'm so out of it smileys/smile.gif

 

[pat-nocal]

Not anymore, IYKWIM. smileys/wink.gif