Dacquoise Kisses
- Total Time
- 20 minutes
- Rating
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Ingredients
- ¼cup sliced almonds
- ½teaspoon cornstarch
- Pinch fine sea salt
- ¼cup powdered sugar
- 1teaspoon milk
- ¼teaspoon vanilla
- 1large egg white
- 1tablespoon superfine sugar
Preparation
- Step 1
Heat oven to 200 degrees. Place almonds and cornstarch in food processor, and pulse to coarse meal. Add salt and sugar, and process until completely fine, 30 seconds. Remove from processor, and set aside.
- Step 2
Combine milk and vanilla in small bowl, and set aside. Place egg white in mixer bowl fitted with whisk attachment, and beat on medium-low until foamy. Add 1 teaspoon sugar, and continue beating until soft peaks form, 30 seconds. Increase speed to high, sprinkle in remaining sugar, and beat until stiff, about 20 seconds. Remove bowl from machine, and fold nut mixture and milk gently into egg white with rubber spatula.
- Step 3
On 2 parchment-lined sheet pans, pipe about 50 button-sized kisses with pastry bag fitted with small round tip. Bake 2 hours, rotating pans halfway through. Turn oven off and dry meringues several hours or overnight. If not serving immediately, transfer to airtight container.
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