My new copper beating bowl arrived in the mail, and I immediately took it over to Zoë François‘ house and made her beat white egg whites by hand in it for this post. In between laughing and giving me dirty looks, she made this incredible dacquoise with blackberries and cream. It was so good we couldn’t stop nibbling on it all afternoon (after she made me wash all the dishes in payback).
The meringue base here is on the sweet side, but the hazelnuts incorporated in the layers and tart berries in between balance it perfectly. Zoë mentioned this dessert would also work for Passover (you can check out her Chocolate Caramel Matzo as well), so here’s another dessert option if you celebrate.
Dacquoise with Blackberries and Cream
Inspired by the brutti ma buoni from Tasting Rome by Katie Parla and Kristina Gill
10 ounces (285g) hazelnuts, skin on (or you can cheat and buy chopped hazelnuts)
5 large egg whites
2 1/2 cups (285g) confectioner’s sugar
1 teaspoon pure vanilla extract
1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla
7 ounces (200g) blackberries
Adjust an oven rack to the middle position and preheat the oven to 350F. Spread the hazelnuts on a rimmed baking sheet and toast them for 8-10 minutes, or until their skins began to crack and loosen. Remove from the oven and allow to cool, then rub them with a clean towel to remove the skins. Chop into small pieces.
Reduce the oven temperature to 300F. Line a half sheet pan with parchment paper.
Whip the egg whites and salt (either by hand, as pictured, or in a stand mixer fitted with a whisk, on medium speed) until foamy. Gradually add the sugar and continue to whisk until the mixture appears glossy and starts to thicken. Fold in the hazelnuts and vanilla.
Transfer the mixture to the prepared sheet pan. Use an offset spatula to even out the mixture, covering the parchment paper completely. Bake for 20-25 minutes, until the ...