| MERINGUE LAYERS | | 1 14 cup (7 oz.) Whole blanched almonds | | 3/4 cup plus 2 tablespoons Organic sugar | | 1 tbl Cornstarch | | 6 lrg egg whites | | 1/4 tsp Cream of tartar | | 1 tsp Vanilla | | 1/8 tsp Almond extract | | FILLING | | 3 cup slightly softened Fresh strawberry ice cream | | TOPPING | | 1 lb (3 cups) Strawberries |
| | Make meringue layers: Preheat oven to 275 degrees F. Line 2 large baking sheets with parchment. Trace three 12 x 4-inch rectangles on parchment (2 on one sheet, at least 2 inches apart, and 1 on the other), then turn over. | | Pulse together almonds , 2 tablespoons sugar, and cornstarch in a food processor until finely ground, being careful not to grind to a paste. | | Beat whites with standing electric mixer at medium speed until foamy. Beat in cream of tartar and a pinch of salt , then gradually beat in remaining 3/4 cup sugar, vanilla , and almond extract. Increase speed to high and beat until meringue holds stiff, glossy peaks. | | Fold ground almonds gently but thoroughly into meringue in 3 batches. Spread evenly onto rectangles on parchment with a small metal spatula , filling them in (As mixture bakes , meringue will spread slightly outside lines.) Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, until firm and pale golden, 1 hour to 1 hour and 10 minutes total. Slide meringue layers, still on parchment, onto racks, then cool completely and peel off paper. | | Fill and assemble dacquoise : Place 1 meringie layer on a platter and spread 1 1/2 cup ice cream evenly on top with cleaned spatula. Top with second meringue layer, then with remaining 1 1/2 cups ice cream. Top with third meringue layer, them trim edges of dacquoise with a serrated knife to make even. | | Wrap in plastic wrap and foil and freeze at least 3 hours and up to 2 days. | | Decorate dacquoise: Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise. | | Meringue layers may be made 3 days ahead and kept, wrapped in plastic wrap, at room temperature. | | For best results, slice dacquoise with a serrated knife. |
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