Scrumptious meringue disks, Elderflower Cream, blueberries, and tiny verbena flowers combine to produce a refined and lovely French dessert that is wonderfully sweet and incredibly light.
Blueberry-Elderflower Dacquoises
Serves: 12
Ingredients
- 6 egg whites, room temperature
- 1 cup castor sugar
- 1⁄4 teaspoon cream of tartar
- 1⁄2 cup blanched superfine almond flour
- 1⁄2 teaspoon vanilla extract
- Elderflower Cream (recipe follows)
- Garnish: fresh blueberries and edible flowers*
Instructions
- Preheat oven to 300°. Trace 12 (2 1⁄2-inch) circles each onto 2 parchment paper sheets. Flip parchment paper over and place on 2 rimmed baking sheets.
- In a large bowl, beat egg whites with a mixer at high speed until foamy. Gradually add sugar and cream of tartar, beating until stiff and glossy peaks form, approximately 6 minutes. Gently fold in almond flour and vanilla extract. Transfer meringue mixture to a piping bag fitted with a large round tip (Ateco #805). Using drawn circles as a guide, pipe concentric circles of meringue mixture onto parchment until each drawn circle is filled, starting from the outer edge.
- Immediately reduce oven temperature to 225°. Bake meringues until dry and firm to the touch, 45 to 60 minutes. Turn off oven and leave meringues in oven with door closed for 8 hours or up to overnight.
- Up to 2 hours before serving, place Elderflower Cream in a piping bag fitted with a medium open-star tip (Ateco #826). Pipe dollops of cream onto 12 meringues. Top each with remaining 12 meringues. Pipe a cream star in the center of top of each meringue. Serve immediately, or store in the refrigerator for up to 2 hours.
- Just before serving, garnish with blueberries and edible flowers.
Notes
*We used Gourmet Sweet Botanicals micro verbena flowers, available at 800-931-7530, gourmetsweetbotanicals.com.
Editor's Note: For more blueberry flavor, push desired amount of fresh blue- berries into cream layer before topping with meringues.
Editor's Note: For more blueberry flavor, push desired amount of fresh blue- berries into cream layer before topping with meringues.
Elderflower Cream
Serves: approximately 4 cups
Ingredients
- 2 cups cold heavy whipping cream
- 1⁄4 cup granulated sugar
- 1⁄4 cup elderflower liqueur*
Instructions
- In a large bowl, beat cream with a mixer at medium-high speed until soft peaks form. Gradually add sugar and liqueur, beating until stiff peaks form. Use immediately.
Notes
*We used St-Germain Elderflower Liqueur.
