Me again with another dacquoise question. The dacquoise is the
multi-layered meringue and filling dessert.

Last time I made it, it came out fine, sort of. But I made the
meringue layers by hand, and their tops were not flat, so it took a
lot of filling to even it out. I made the meringues on parchment. So
here's what I am thinking of, what do you-all think about it.

Make the meringue as before on a parchment where I've drawn a circle
on the bottom side. Then cut a circle of the same size and put it on
the bottom of a cake pan of that same diameter. Use the cake pan to
press gently down to level the top. Use a knife or spatula to remove
any meringue sticking out the sides. Remove the pan, leaving the
parchment circle on top of the meringue. Bake. Remove the top
parchment after it has cooled, just like I removed the bottom
parchment.

I don't know why it wouldn't cook well enough with parchment on both
sides, and as it isn't visible, I don't need the color as it will be
covered. Last time my filling was plentiful butter-cream, but this
time I will use a ganache, and it will be much thinner, so it is
important that both sides of the meringue be very flat.

I'd take the top circle off before baking, but think the uncooked
meringue would stick and come off unevenly.

Thoughts, suggestions?
thanks
betsy

"Betsy" wrote in message
m...
Me again with another dacquoise question. The dacquoise is the
multi-layered meringue and filling dessert.

Last time I made it, it came out fine, sort of. But I made the
meringue layers by hand, and their tops were not flat, so it took a
lot of filling to even it out. I made the meringues on parchment. So
here's what I am thinking of, what do you-all think about it.

Make the meringue as before on a parchment where I've drawn a circle
on the bottom side. Then cut a circle of the same size and put it on
the bottom of a cake pan of that same diameter. Use the cake pan to
press gently down to level the top. Use a knife or spatula to remove
any meringue sticking out the sides. Remove the pan, leaving the
parchment circle on top of the meringue. Bake. Remove the top
parchment after it has cooled, just like I removed the bottom
parchment.

I don't know why it wouldn't cook well enough with parchment on both
sides, and as it isn't visible, I don't need the color as it will be
covered. Last time my filling was plentiful butter-cream, but this
time I will use a ganache, and it will be much thinner, so it is
important that both sides of the meringue be very flat.

I'd take the top circle off before baking, but think the uncooked
meringue would stick and come off unevenly.


Why reinvent the wheel? I would just carefully pipe concentric circles of
meringue and bake.

"Betsy" wrote in message
m...
Me again with another dacquoise question. The dacquoise is the
multi-layered meringue and filling dessert.

Last time I made it, it came out fine, sort of. But I made the
meringue layers by hand, and their tops were not flat, so it took a
lot of filling to even it out. I made the meringues on parchment. So
here's what I am thinking of, what do you-all think about it.

Make the meringue as before on a parchment where I've drawn a circle
on the bottom side. Then cut a circle of the same size and put it on
the bottom of a cake pan of that same diameter. Use the cake pan to
press gently down to level the top. Use a knife or spatula to remove
any meringue sticking out the sides. Remove the pan, leaving the
parchment circle on top of the meringue. Bake. Remove the top
parchment after it has cooled, just like I removed the bottom
parchment.

I don't know why it wouldn't cook well enough with parchment on both
sides, and as it isn't visible, I don't need the color as it will be
covered. Last time my filling was plentiful butter-cream, but this
time I will use a ganache, and it will be much thinner, so it is
important that both sides of the meringue be very flat.

I'd take the top circle off before baking, but think the uncooked
meringue would stick and come off unevenly.


Why reinvent the wheel? I would just carefully pipe concentric circles of
meringue and bake.