Toronto Maple Dacquoise

Ingredients

In this adaptation, the traditional French Dacquoise is infused with the iconic flavor of Toronto - maple syrup. The original recipe is modified by incorporating maple syrup into the filling, giving it a distinct Canadian twist. Additionally, crushed maple candies are added as a garnish to enhance the maple flavor and add a touch of texture. We alse have the original recipe for Dacquoise, so you can check it out.

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1/2 cup (60g) powdered sugar 1/2 cup (60g) powdered sugar
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (60ml) pure maple syrup 1/4 cup (60ml) pure maple syrup
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Crushed maple candies, for garnish Crushed maple candies, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 28g, 25g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F). Line two baking sheets with parchment paper.
2. 2.
   In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form.
3. 3.
   Gently fold in the ground almonds and powdered sugar until well combined.
4. 4.
   Divide the mixture into three equal portions and spread each portion into a 7-inch circle on the prepared baking sheets.
5. 5.
   Bake for 25-30 minutes or until the meringue is crisp and lightly golden. Allow to cool completely.
6. 6.
   In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the maple syrup and vanilla extract, continuing to whip until stiff peaks form.
7. 7.
   Place one meringue layer on a serving plate and spread a generous amount of the maple cream filling on top. Repeat with the remaining layers.
8. 8.
   Garnish the top layer with crushed maple candies for added texture and flavor.
9. 9.
   Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
10. 10.
    Slice and serve chilled.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the meringue to achieve the desired texture. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.

Tips & Tricks

• To achieve the perfect meringue, make sure the bowl and whisk are completely clean and free of any grease.
• Allow the meringue layers to cool completely before assembling to prevent the cream from melting.
• For an extra maple flavor, drizzle a little maple syrup over each meringue layer before adding the cream filling.
• If you prefer a sweeter dessert, you can add a tablespoon of powdered sugar to the cream filling.

Serving advice

Serve the Toronto Maple Dacquoise chilled for the best taste and texture. It pairs wonderfully with a cup of freshly brewed coffee or a glass of cold milk.

Presentation advice

To enhance the presentation, dust the top of the Dacquoise with a sprinkle of powdered sugar just before serving. You can also garnish the serving plate with fresh berries or a drizzle of maple syrup.