Are you a fan of meringue cakes? Dacquoise cake is the most delicious meringue cake you can imagine. There are many varieties of dacquoise. It tastes different in every confectionery shop. Caramel dacquoise, coffee dacquoise, but in my opinion the most delicious is dacquoise with nuts, dates, mascarpone and cream sweetened with honey. If you are looking for a recipe for a meringue that is crunchy on the outside but soft and chewy on the inside, you will find the perfect proportions below. You don’t know how to beat egg whites for meringue or how much sugar for meringue? Read the instructions below to find out what proportions are needed for a meringue with 2, 3, 4, 5 or 6 eggs. This is a universal recipe for the perfect meringue that always turns out great!<\/p>\n\n\n\n
Recipe modifications:<\/strong><\/p>\n\n\n\n
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You can replace the pecans with walnuts or Brazil nuts.<\/li>\n\n\n\n
If you prefer super sweet desserts, you can add dulce de leche or butterscotch to the cream or spread the meringue with fudge\/toffee sauce.<\/li>\n\n\n\n
If you do not want to soak the dates in rum, you can add a few drops of rum flavoring to the cream.<\/li>\n\n\n\n
The proportions given below make a very large cake. Of course, you can make a smaller cake by reducing the amount of egg whites and sugar. Just remember the rule of 50 g of sugar \/ 1 egg white<\/strong>.<\/li>\n<\/ul>\n\n\n\n
Example proportions for meringue:<\/strong><\/p>\n\n\n\n
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Small cake: <\/strong>2 egg whites, 100 g of sugar, 1 tablespoon of lemon juice, \u00bd teaspoon of starch (bake for approx. 1 hour)<\/li>\n\n\n\n
Medium cake:<\/strong> 4 egg whites, 200 g of sugar, 1 tablespoon of lemon juice, 1 teaspoon of starch (bake for approx. 1.5 hour)<\/li>\n\n\n\n
Large cake:<\/strong> 6 egg whites, 300 g of sugar, 1 tablespoon of lemon juice, 1 teaspoon of starch (bake for approx. 1.5 – 2 hours)<\/li>\n\n\n\n
Very large cake:<\/strong> 8 egg whites, 400 g of sugar, 1 tablespoon of lemon juice, 1 teaspoon of starch (bake for approx. 2 hours)<\/li>\n<\/ul>\n\n\n\n
Of course, the number of egg whites does not have to be even \ud83d\ude09<\/p>\n\n\n\n
How to make the perfect meringue?<\/strong><\/p>\n\n\n\n
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Eggs: <\/strong>for the meringue, the eggs should be at room temperature. Warmer egg whites are easier to separate from the yolks, they are easier to whip and the sugar dissolves in them more easily. If you don’t have time to take the eggs out of the fridge earlier, put them in a bowl of warm, not hot, water to prevent the egg whites from curdling. Soak the eggs in warm water for about 10 minutes. If necessary, replace the water or add warmer water.<\/li>\n\n\n\n
Sugar:<\/strong> Add fifty grams of fine sugar per egg white. Fine sugar will dissolve faster than regular sugar and there will be no sugar lumps in our meringue.<\/li>\n\n\n\n
Bowl:<\/strong> To whip the egg whites well, they should not come into contact with fat, so it is best to beat the egg whites in a glass or metal bowl. Plastic bowls often have a greasy film on them. Plastic bowls also have a very smooth surface from which the foam slides and has “no strength’ to rise.<\/li>\n\n\n\n
Lemon juice and starch<\/strong>: give the meringue stiffness and stabilize the foam. As for the proportions, you don’t have to stick to them perfectly, I add more or less lemon juice and sometimes I add a heaping teaspoon of starch and sometimes a flatter one.<\/li>\n<\/ul>\n\n\n\n
How to bake meringue?<\/strong> Bake the meringue at a low temperature using a convection fan oven. The fan ensures the movement of warm air in the oven, which helps our meringue dry better. During baking, you can open the door several times to remove moisture from the oven. Leave the baked meringue in the oven with the open doors to dry for a few hours. Don’t touch the meringue until it dries and cools down.<\/p>\n\n\n\n
How to decorate a meringue cake?<\/strong> You can decorate the top of the cake with dates, nuts and\/or sprinkle with cocoa powder.<\/p>\n\n\n\n
Can the meringue cake be prepared in advance?<\/strong> The cream tastes best the next day when the cream and mascarpone become flavored with nuts, dates and rum. The day before, you can prepare the entire cake or just the cream. It is best to prepare the meringue a day in advance before filling with cream so that it can dry.<\/p>\n\n\n\n
How to store meringue cake?<\/strong> The meringue layered with cream could be stored in the refrigerator for up to 3 days.<\/p>\n\n\n\n
How long can meringue tops be kept?<\/strong> You can easily store dry meringue tops for several days, and well-dried meringue will last up to several weeks. It is important that the meringues do not get wet. Store them in an airtight container at room temperature. You can wrap larger meringues tightly with a paper towel.<\/p>\n\n\n\n\n\n\t\t\t
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