Iced chocolate and macadamia dacquoise
A dacquoise is just a fancy name for a layered nutty meringue cake. There’s a bit of work involved but you can get everything done in advance – and it will keep in the freezer for up to a week.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Food processor
- Oven
- Baking sheet
- Baking parchment
- Pencil
- Aluminum foil
- Saucepan
- Rolling pin
- Metal spoon
- Spatula
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Freezer
- Plate
- Kitchen timer
- Cooling rack
- Serving platter
Ingredients
- 100g macadamia nuts lightly toasted
- 300g caster sugar
- 3 egg whites
- 150ml double cream plus extra to serve
- 100g plain or milk chocolate melted
- 100g half-fat crème fraîche
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