Wednesday, June 25, 2014

Lime Meringue Daquoise Pastry (1980)

Lime filling
  • 5 limes, juice and peel
  • 6 egg yolks
  • 4 whole eggs
  • 3/4 cup sugar
  • 1 tspn butter
  • 1 cup (8 to 10) egg whites
  • 1 cup and 4 tbspns sugar
  • 1 1/3 cups ground almonds
  • 1 tspn vanilla
  • 1 1/2 tbspns corn starch
  • 1/2 tspn almond extract
  • 1/2 tspn cream of tartar
For meringue: Preheat oven to 375 degrees. In medium-sized mixing bowl with electric mixer, beat egg whites with cream of tartar until they form thick glossy mounds, but are not dry.  

Gradually beat in 4 tablespoons sugar, 1 tablespoon at a time, mixing well after each addition. Add vanilla and almond extract and beat a few minutes longer. Fold cornstarch and ground almonds into meringue mixture.  Sift remaining 1 cup sugar over mixture and fold in. 

Fill pastry bag with mixture and pipe out 3 9-inch solid circles, like thick, flat cakes, on greased and floured baking sheets.  Reduce over to 275 degrees and bake for 60 to 70 minutes or until firm but uncolored.  Remove to rack and allow to cool and dry before filling.

For filling: in 1-quart saucepan, combine sugar, eggs, egg yolks, lime juice and peel.  Cook over moderate heat, stirring constantly, until very thick.  Remove from heat and swirl in butter. Let cool.  

To assemble: Place one meringue layer on cake turntable or serving dish. Spread with lime mixture. Repeat, ending with lime. Decorate with whipped cream, allowing lime layers to show through.  Serves 8 to 10.

(Origin - "Country Inn Buffets" by The Knapp Press, 1980. Recipe from the 1770 House in East Hampton. New York.)

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