One of my favorite things to do is share food with others. It makes my heart happy to make something that other people can eat and enjoy. Last night I made these delicious individual dacquoises to take to our couple's small group that Bryan and I attend on Wednesday nights. The recipe I will share actually is for making a large one, but I chose to make them in single-size servings. One of the best parts of these heavenly treats? For a dessert, they are light and healthy!
Dacquoise with Mocha Sauce
Meringue:
5 large egg whites
1/2 teaspoon vanilla extract
dash of salt
2/3 cup sugar
Filling:
Filling:
3 cups vanilla low-fat frozen yogurt, slightly softened
1 tablespoon
Mocha sauce:
Mocha sauce:
1 cup strong brewed coffee
3/4 cup Dutch process cocoa
1/2 cup light-colored corn syrup
1 teaspoon cornstarch
1/3 cup semisweet chocolate chips
1/4 teaspoon vanilla extract
Directions:
Preheat oven to 275°.
Cover 2 baking sheets with parchment paper. Draw 2 (9 1/2-inch) circles on paper. Turn paper over; secure with masking tape.
Place egg whites, vanilla, and salt in a large bowl; beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide the egg white mixture evenly between the 2 drawn circles. Spread egg white mixture onto the circles using the back of spoon. Bake at 275° for 1 hour or until dry. Turn oven off; cool meringues in closed oven at least 1 hour. Remove meringues from oven; cool.
To prepare filling, beat yogurt and coffee granules until smooth. Carefully remove the meringues from paper. Invert 1 meringue onto a serving plate. Spread filling evenly over meringue. Top with remaining meringue. Cover and freeze several hours or until firm.
To prepare mocha sauce, combine brewed coffee, cocoa, corn syrup, and cornstarch in a saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat; stir in chocolate chips and vanilla. Remove dacquoise from freezer, and let stand for 5 minutes. Cut dacquoise into wedges with a serrated knife. Drizzle the mocha sauce over each serving.
Place egg whites, vanilla, and salt in a large bowl; beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide the egg white mixture evenly between the 2 drawn circles. Spread egg white mixture onto the circles using the back of spoon. Bake at 275° for 1 hour or until dry. Turn oven off; cool meringues in closed oven at least 1 hour. Remove meringues from oven; cool.
To prepare filling, beat yogurt and coffee granules until smooth. Carefully remove the meringues from paper. Invert 1 meringue onto a serving plate. Spread filling evenly over meringue. Top with remaining meringue. Cover and freeze several hours or until firm.
To prepare mocha sauce, combine brewed coffee, cocoa, corn syrup, and cornstarch in a saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat; stir in chocolate chips and vanilla. Remove dacquoise from freezer, and let stand for 5 minutes. Cut dacquoise into wedges with a serrated knife. Drizzle the mocha sauce over each serving.
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these look so pretty too!! and healthy?! amazing!
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First time commenter here, these look sooooo good! And healthy to boot! Doesn't get much better than that!
ReplyDeleteYUM!!!! My mouth is watering!
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