Vanilla Almond Dacquoise

Serves 16 Prep Time 5 minutes   Cook Time 55 minutes   Rated:

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Need

Do

1  

Preheat oven to 150°C and line a flat tray with baking paper. Mark the paper with the size of the base of the tin you will use. (This is just a rough guide.)

2  

Place sugar, vanilla and almonds into the Thermomix bowl and mill 10 sec/speed 10.

3  

Remove from bowl and set aside. Clean and dry Thermomix bowl very thoroughly.

4  

Insert Butterfly and place egg whites, cream of tartar and salt into the Thermomix bowl and whip 6 min/60°C/Butterfly/speed 3.

5  

Add the meringue into the sugar and nut mixture (not the other way around) and carefully fold through using a silicone spatula. The mixture will be quite sticky.

6  

Scrape onto prepared tray, inside your marked lines on the paper. The meringue will spread. Cook for 55 minutes.

7  

Remove from the oven and cool. Trim to the exact size of the tin you are using. Press into the tin.

8  

This part of the cake can be made up to 2 days in advance. You can use this recipe as you would any other meringue and top it with whipped cream, fruit or praline and nuts of choice and serve like that.

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