DACQUOISE

Classically French, a dacquoise is a meringue of sorts, with a spongy texture, and crisp, as usual, on the outside. It is often used as a layer for cakes. Vary the flavour by changing the almond meal to hazelnut or desiccated coconut.

Makes one 30 x 35 cm (12 x 14 inch) tray

250 g (9 oz/2½ cups) almond meal or hazelnut meal

100 g (3½ oz) caster (superfine) sugar

250 g (9 oz/2½ cups) icing sugar mixture

6 egg whites

Preheat the oven to 170°C (325°F). Line a 30 x 35 cm (12 x 14 inch) baking tray with baking paper.

Combine the nut meal, sugar and icing sugar in a bowl. Set aside.

Put the egg whites into the bowl of an electric stand mixer fitted with a whisk attachment. Whisk for 5–6 minutes, or until stiff peaks form. Add the dry ingredients and use a large spoon to gently fold them through.

Spoon onto the prepared baking tray and spread out evenly. Reduce the oven temperature to 150°C (300°F) and bake for 30 minutes.

Remove from the oven and allow to cool completely, before removing the baking paper.

Your dacquoise will keep in an airtight container in the fridge for up to 2 weeks.