La Côte Basque's Dacquoise
INGREDIENTS
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Andrew Shotts, former pastry chef for the now closed La Côte Basque's, helped us adapt this recipe.
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FOR THE MERINGUES:
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2 cups powdered sugar
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1 1/3 cups finely ground hazelnuts
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1 1/4 cups finely ground almonds
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9 egg whites, room temperature
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1/2 cup granulated sugar
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FOR THE GANACHE:
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1 cup heavy cream
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3 oz. milk chocolate, chopped
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5 oz. bittersweet chocolate, chopped
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FOR THE BUTTERCREAM:
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2 cups granulated sugar
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5 egg whites, room temperature
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1 lb. unsalted butter, cut into pieces and softened
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3 teaspoons coffee extract (recipe says tblsp but reviewer says teaspoons)
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2 cups sliced almonds, toasted
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