Active time: 1 1/2 hr Start to finish: 9 hr
• Meringue layers may be made 3 days ahead and kept, wrapped in plastic wrap, at room temperature. • For best results, slice dacquoise with a serrated knife.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
For meringue layers
For filling
For topping
Special Equipment
Preparation
Make meringue layers:
Step 1
Preheat oven to 275°F and line 2 large baking sheets with parchment paper. Trace three 12- by 4-inch rectangles on parchment (2 on one sheet, at least 2 inches apart, and 1 on the other), then turn over.
Step 2
Pulse together almonds, 2 tablespoons sugar, and cornstarch in a food processor until finely ground, being careful not to grind to a paste.
Step 3
Beat whites with standing electric mixer at medium speed until foamy. Beat in cream of tartar and a pinch of salt, then gradually beat in remaining 3/4 cup sugar, vanilla, and almond extract. Increase speed to high and beat until meringue holds stiff, glossy peaks.
Step 4
Fold ground almonds gently but thoroughly into meringue in 3 batches. Spread evenly onto rectangles on parchment with a small metal spatula, filling them in. (As mixture bakes, meringue will spread slightly outside lines.)
Step 5
Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, until firm and pale golden, 1 hour to 1 hour and 10 minutes total. Slide meringue layers, still on parchment, onto racks, then cool completely and peel off paper.
Fill and assemble dacquoise:
Step 6
Place 1 meringue layer on a platter and spread 1 1/2 cups ice cream evenly on top with cleaned spatula. Top with second meringue layer, then with remaining 1 1/2 cups ice cream. Top with third meringue layer, then trim edges of dacquoise with a serrated knife to make even.
Step 7
Wrap in plastic wrap and foil and freeze at least 3 hours and up to 2 days.
Decorate dacquoise:
Step 8
Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise.
