-
1
Make meringue layers: Preheat oven to 275 degrees F. Line 2 large baking sheets with parchment.
-
2
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.
-
3
Pulse together almonds, 2 Tbsp.
-
4
sugar, and cornstarch in a food processor till finely grnd, being careful not to grind to a paste.
-
5
Beat whites with standing electric mixer at medium speed till foamy.
-
6
Beat in cream of tartar and a healthy pinch of salt, then gradually beat in remaining 3/4 c. sugar, vanilla, and almond extract.
-
7
Increase speed to high and beat till meringue holds stiff, glossy peaks.
-
8
Fold grnd almonds gently but thoroughly into meringue in 3 batches.
-
9
Spread proportionately onto rectangles on parchment with a small metal spatula, filling them in (As mix bakes, meringue will spread slightly outside lines.)
-
10
Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, till hard and pale golden brown, 1 hour to 1 hour and 10 min total.
-
11
Slide meringue layers, still on parchment, onto racks, then cold completely and peel off paper.
-
12
Fill and assemble dacquoise: Place 1 meringie layer on a platter and spread 1 1/2 c. ice cream proportionately on top with cleaned spatula.
-
13
Top with second meringue layer, then with remaining 1 1/2 c. ice cream.
-
14
Top with third meringue layer, them trim edges of dacquoise with a serrated knife to make even.
-
15
Wrap in plastic wrap and foil and freeze at least 3 hrs and up to 2 days.
-
16
Decorate dacquoise: Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise.
-
17
Meringue layers may be made 3 days ahead and kept, wrapped in plastic wrap, at room temperature.
-
18
For best results, slice dacquoise with a serrated knife.
