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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/blueberry-elderflower-dacquoises/