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1
Preheat oven to 250F.
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2
Line 2 buttered baking sheets with foil or parchment paper and trace three 13- by 4-inch rectangles on foil or paper (2 on one sheet and 1 on other).
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3
In a food processor grind almonds fine with 1/2 cup sugar and cornstarch.
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4
In a large bowl with an electric mixer beat egg whites with cream of tartar and salt until they hold soft peaks.
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5
Beat in remaining 3/4 cup sugar in a slow stream, beating until meringue holds stiff, glossy peaks.
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6
Fold in almond mixture gently but thoroughly and transfer to a pastry bag fitted with a 1/2-inch plain tip.
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7
Starting along the inside edge of a rectangle, pipe meringue onto prepared foil, filling in rectangles.
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8
Bake meringue layers in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 1 to 1 1/4 hours, or until meringues are firm and dry when touched.
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9
Cool meringues on sheets on racks.
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10
Slide foil off sheets and carefully peel meringues off foil.
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11
Meringue layers may be made 1 day ahead and kept, tightly wrapped, at room temperature.
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12
Cut a piece of cardboard 2 inches bigger than meringue layers and wrap in foil.
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13
In a large bowl with an electric mixer beat together filling ingredients until mixture just holds stiff peaks.
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14
Put 1 meringue layer, smooth side down, on cardboard and with a long metal spatula spread a 1/2-inch-thick layer of filling over top.
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15
Repeat layering in same manner with another meringue and some filling and top filling with remaining meringue layer, smooth side up.
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16
Spread a thin layer of filling on top and sides of dacquoise and transfer remaining filling to a pastry bag fitted with a star tip.
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17
Pipe remaining filling decoratively around dacquoise and arrange raspberries on dacquoise.
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18
Freeze dacquoise, uncovered, until hard, about 6 hours.
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19
Dacquoise may be made 2 days ahead and frozen, wrapped in plastic wrap and foil after 6 hours.
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20
Let dacquoise stand in refrigerator 30 minutes before serving.
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21
Slicing dacquoise with an electric knife (alternatively, use a serrated knife).
