Almond Dacquoise Recipe

Ingredients

• 5 free-range egg whites, at room temperature
• ½ tsp cream of tartar
• 10 oz (285 g) golden caster sugar
• 4 oz (110 g) ground almonds
• 14 fl oz (400 ml) double cream

• 8 oz (225 g) fresh apricots
• golden caster sugar, to taste
• 1 lemon juice and zest
• 6 tbsp water

• 5½ oz (150 g) golden caster sugar
• 3½ oz (100 g) almonds, roughly chopped, roasted

1. Preheat the oven to 140°C/ Gas Mark 1. Line three baking trays with non-stick baking parchment, marking a 23 cm (9 inch) diameter circle on each.
2. Whisk the egg whites with the cream of tartar until stiff peaks form, but not dry. Add the sugar, one tablespoon at a time, until stiff and shiny. Fold in the ground almonds.
3. Divide the mixture between the prepared trays – fill a piping bag and pipe the outline of the circle, coming into the centre.
4. Bake for 1 hour. Remove from the oven and cool slightly, before removing the paper and transferring to a wire rack to cool completely.
5. For the praline, line a baking sheet with non-stick baking parchment. Put the sugar in a heavy-based pan over a medium heat until the sugar melts and turns a warm caramel colour. Add the roasted almonds, stir until well coated, then transfer to the prepared baking sheet. Leave to cool, then blitz in a food processor or blender, or chop with a knife, into small bite-sized pieces.
6. To make the apricot purée, place the apricots in a saucepan with 2 tbsp sugar, the lemon zest and juice and the water. Simmer until the fruit has softened. Place the fruit in a food processor or blender and blitz with enough liquid to make a purée. Cool, taste and adjust the sweetness to taste.
7. Whip the cream. Layer the meringues with the cream, drizzled apricot purée and roughly chopped praline.
8. The meringues can be made up to 3 days in advance and stored in an airtight container at room temperature. Once filled, they should be consumed the same day, within 4 hours. Not suitable for freezing.