SERVES 8
PREPARATION 40 MINS
COOKING 1 HOUR, PLUS COOLING TIME
5 egg whites
275g (9 ½ oz) caster sugar
100g (3 ½ oz) blanched almonds, finely chopped
500ml (16fl oz) double cream
400g (13 oz) fresh strawberries
Icing sugar, to dust
1. Heat the oven to 150C (gas mark 2). Using a clean, dry bowl, whisk the egg whites with an electric mixer until stiff. Gradually add the sugar, beating constantly after each addition. Beat for about 5-10 minutes, after which the mixture should be thick and glossy. Fold in the chopped almonds until just mixed through.
2. Line three baking trays with greaseproof paper and mark the paper with three 22cm (9inch) circles. Spread the meringue onto the three circles with a spatula or flat knife. Bake for 50-60 minutes or longer, if necessary. The meringue is cooked when the underside is free of sticky patches. Once cooked, leave the oven door ajar to cool the meringues.
3. Whip the cream until soft peaks form. Thinly slice the strawberries. Once the meringues have cooled, spread the whipped cream onto one of the meringues and top with the sliced strawberries. Repeat with the remaining two meringues and dust the top with icing sugar.
TIP
clingfilm until ready to assemble the rest of it. The dacquoise can be assembled up to 2 hours before serving.