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1
Preheat oven to 325F.
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2
Line 2 baking sheets with parchment paper and, using an 8-inch round cake pan as a guide, trace 3 circles on parchment (2 on one sheet and 1 on other).
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3
Turn parchment over (circles will show through paper).
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4
In a large bowl with an electric mixer beat whites with cream of tartar and salt until they hold soft peaks.
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5
Add sugar all at once and vanilla and beat until meringue holds stiff glossy peaks.
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6
Fold in almonds gently but thoroughly and divide meringue evenly among parchment circles, spreading to fill in circles.
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7
Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, 1 hour, or until firm and pale golden.
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8
Remove parchment from sheets and cool meringue layers on it on racks.
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9
Carefully peel off parchment and put meringues, smooth sides up, on a work surface.
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10
Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool dry place.
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11
In a heavy saucepan combine cranberries, preserves, sugar, water, and lemon juice and simmer until thickened slightly, 10 to 15 minutes.
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12
Cranberry sauce may be made 2 days ahead and chilled, covered.
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13
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.
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14
Remove top of double boiler or bowl from heat and transfer chocolate to a sealable plastic bag.
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15
Seal bag, pressing out excess air.
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16
Squeeze chocolate to one corner and snip off corner as close to edge as possible to make a 1/8-inch hole.
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17
Drizzle chocolate over smooth sides of meringues (do not spread to coat) and chill, uncovered, until chocolate is set, about 30 minutes.
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18
In a bowl beat cream with sugar and vanilla until cream holds stiff peaks.
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19
Put 1 meringue layer, chocolate side down, on a cake plate and spread evenly with about half of whipped cream.
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20
Repeat layering in same manner with another meringue, remaining whipped cream, and remaining meringue.
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21
Dacquoise may be assembled and kept in a cake keeper, chilled, at least 8 hours and up to 2 days.
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22
Garnish dacquoise with chocolate leaves and sugared cranberries, Slice dacquoise with a serrated knife and serve chilled with cranberry sauce.
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23
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat.
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24
With a 1/2-inch pastry brush coat underside of each leaf about 1/8 inch thick with chocolate.
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25
Chill leaves, chocolate sides up, until chocolate is set, about 30 minutes, and carefully peel off holly or lemon leaves.
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26
Chocolate leaves may be made 1 week ahead and kept frozen, in layers separated by wax paper in an airtight container lined with wax paper.
