Remove from oven and let cool completely; you can store the baked
dacquoise for up to 2 days in a moisture - free, air - tight container.
Not exact matches
You will only need 2
dacquoise layers
for the cake; the third is insurance in case of cracking (one of mine did, when I dropped it); you can trim them if they spread a little with a sharp knife so that they fit in the cake.
for the almond
dacquoise: 4 egg whites 150 grams (3/4 cup) sugar 65 grams (2/3 cup) almond meal or flour 40 grams (scant 1/4 cup) sugar big pinch salt