Dacquoise with lemon cream
Discover all the steps to make a dacquoise with lemon cream. A great dessert for children.
1. Preheat oven to th. 6-180°C. Beat the egg whites with 30 g of sugar until stiff.
2. Mix 100g sugar with the coconut. Add the flour and mix. Fold the egg whites into the coconut mixture.
3. Place the mixture into a pastry bag. Pipe 2 discs (20 cm in diameter and 1 cm thick) on buttered parchment paper. Bake for 30 minutes keeping the oven door open slightly. Let cool before taking off the 2 dacquoises and transfer on a rack to cool.
4. Grate the lemon zest. In a saucepan, combine the remaining sugar, lemon zest and cornstarch. Add the milk and stir with a whisk. Then pour the lemon juice. Bring to a boil. Simmer for 2 minutes, stirring constantly. Leave to cool.
5. Spread with the lemon cream one dacquoise circle and top of the second.
Photo credit: Sucré Salé
