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1
To make the Dacquoise, first line two cookie sheets with baking parchment paper.
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Using a pencil, draw a scallop shell on the parchment paper about seven inches in diameter.
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Cut it out and trace it three times, once on one cookie sheet and twice on the other, leaving space in between.
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4
Preheat oven to 300 degrees.
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5
Beat whites with cream of tartar, almond extract and salt until frothy, and soft peaks form.
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Continue to whip at high speed.
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Add one cup of sugar by tablespoons.
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Whip until dry and very stiff.
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9
Mix remaining sugar, cornstarch and ground nuts together, and fold gently into the meringue.
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10
To make the top of the shell Dacquiose, use a plain round tip (No.
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11
7 or one-half-inch in diameter) and pipe long fingers of meringue (just less than one-half-inch thick) from the scalloped edge of the pattern to the bottom edge of the shell.
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12
Fill in where necessary.
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Pipe another layer of meringue directly on top of the first, but starting one-half-inch in toward the center of the shell.
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Again, fill in where necessary.
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15
Repeat the process a third time to complete the top layer of the shell.
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16
Using either a spatula or the pastry bag, fill in the remaining two shell-shaped layers, each slightly less than one-half-inch thick.
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Pipe any extra meringue in strands on the cookie sheets to use for decoration later.
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Bake at 300 degrees until stiff and dry - at least three hours.
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19
Turn off oven and leave meringues overnight or until completely cool.
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20
Remove from paper.
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21
To make the butter cream filling, heat egg and sugar over water until warm and sugar begins to dissolve.
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Beat at high speed until completely cooled.
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Lower speed and beat in butter, piece by piece, until buttercream is light and fluffy.
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24
Dissolve the espresso in the cognac and add to egg mixture.
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25
Beat until incorporated.
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26
Melt the semisweet chocolate in a metal bowl over hot water.
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27
Assemble the Dacquoise by spreading the two flat layers of meringue with a thin coat of chocolate, then a generous layer of buttercream.
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28
Place one on top of the other, placing the top of the shell on last.
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Cover the sides with buttercream and use the extra meringue strands (crushed with your hands or a rolling pin) as decoration over the buttercream.
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30
Cover the top with powdered sugar by sifting it through a strainer.
