I’m here just to say that this meringue is better than the cinnamon one. Well, that’s the truth. If you’re thinking now which one to make, I’m telling you – this one. With all certainty. It’s way-out. Delicious in all possible meanings of this word. No joke. I’ve made it twice during this week and I plan to make it again – it says it all, I think :)
Big thank you to Dorota for this recipe. Big big thank you :)
Recently, I’ve managed to get some new testers of my baking, which makes me really happy :)
By the way, they ate this Dacquoise and they’re all alive. Till now ;P
And the meringue…
Very sweet, very good, very favourite :)
You should not forget this recipe. Trust me.
Meringue Ingredients (two meringues, 18cm each):
- 3 whites
- pinch of salt
- 150g baking sugar
- 1 Tbs brown sugar
- 1/2 tsp lemon juice
- 5 dried dates
Line the form with bakery paper.
Draw two 18cm circles on a paper -> you can use your form to ring it :)
Chop the dates.
Beat the whites with salt so that they get thick.
At the end of beating, start adding sugars, spoon by spoon, gradually. No haste :)
Whites should get thick and shiny :)
Add lemon juice and mix it in.
Add chopped dates and stir them in using a spatula.
Divide the mass into two and put it in the drawn circles.
Smoothen it, using a flat spatula.
Pre-heat the oven to 180°C.
Put the meringue in the oven and immediately lower the temperature to 140°C. Dry the meringue for about an hour and a half.
Chill ajar for several hours, or even the whole night :)
Dulce de Leche – Dates Cream
- 150ml heavy cream
- 125g mascarpone
- 75g dulce de leche
- 1/3 cup walnuts, finely chopped
- 8 dried dates, finely chopped
Combine mascarpone with dulce de leche, using a spoon.
Beat heavy cream till it gets thick.
Add it to the mascarpone mass and gently stir it all, using a spatula.
Add walnuts and dates and again gently stir them in.
How to make it?
Lay almost all cream on the bottom meringue. Smoothen.
Cover it with the second meringue.
Lay the rest of the cream on top and sprinkle it with a bit of cocoa.
You can chill it a bit in the fridge… and serve! :)