Gluten Free Raspberry Dacquoise Recipe
One of the most wonderful ways to tell somehow just how much you love and appreciate them is to cook for them. This year, you can shower Mom with love and wow her at the same time with this exquisite dessert.
This light and lovely Dacquoise (that’s French for fancy schmancy cake) looks, sounds, and tastes super gourmet and yet is super simple to make. There are a few steps but all of them easy.
Dacquoise is one of my very favorite naturally gluten free desserts; it is essentially a cake made with layers of meringues and either whipped cream or buttercream frosting. A handful of simple, everyday ingredients combine to create something truly spectacular.
Dacquoise all starts out with the meringue; I use the whites of organic, pastured eggs (I prefer Nature’s Yoke), whip them with a pinch of salt and cream of tartar, beat in some organic sugar and ground up almonds then I smooth the mixture onto parchment paper and bake. Traditionally, the meringue mixture is piped onto the parchment, but I am… well, let’s just say I pastry bag challenged. My way is easier. Way easier and seriously, no one is going to know the difference.
For the filling I took advantage of the beautiful berry bounty of the season and simply stirred some raspberries into whipped cream.
This lovely Mother’s Day dessert was featured in the current (May June 2013) issue of Simply Gluten Free Magazine. If you haven’t seen a copy yet, check it out. A true lifestyle magazine, Simply Gluten Free Magazine is written by people with food sensitivities for people with food sensitivities and is now officially the most popular gluten free magazine out there.
If you have a Mom in your life you wish to impress, make her this Gluten Free Raspberry Dacquoise recipe! If you are a Mom that wants to be impressed, print off this recipe and tape it to the fridge door. Hopefully someone will take the hint!
Click here to see my cooking demonstration of this recipe on Daytime TV!
Gluten Free Raspberry Dacquoise Recipe
- 2 cups sliced almonds
- 6 large organic pastured egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon kosher or fine sea salt
- 1 ½ cups granulated sugar
- 2 teaspoons pure vanilla extract divided use
- ½ teaspoon pure almond extract
- 12 ounces fresh raspberries
- 2 ½ cups heavy cream – for dairy free alternative see end of recipe
- 3 tablespoons powdered sugar
- Mint sprig for garnish (optional)
- Preheat the oven to 300ºF. Draw three 8-inch rounds on parchment paper. Place them, marked sides down, on 2 baking sheets.
- Place the sliced almonds in a food processor and pulse until finely ground.
- With an electric mixer on medium speed, beat the egg whites until foamy. With the mixer running, add the cream of tartar and salt. Increase the speed to high, gradually add the granulated sugar and beat until stiff, glossy peaks form. Beat in 1 teaspoon of vanilla extract and the almond extract. With a spatula, fold in the ground almonds in 2 additions. Evenly spread 1/3 of the mixture onto each of the parchment circles. Bake for 40–45 minutes or until crispy. Place the meringue layers (still on the parchment paper) on a wire rack and cool completely.
- Reserve a few raspberries for garnish. Place 1 cup of raspberries in a bowl and mash with a fork or potato masher. Add the rest of the berries and stir. Let sit while preparing the cream.
- Beat the cream, remaining 1 teaspoon of vanilla, and the powdered sugar until stiff peaks form. With a slotted spoon, transfer the berries to the whipped cream and fold in (discard any juices accumulated at the bottom of the bowl).
- Carefully peel the parchment off the meringue layers. The paper may tend to stick slightly. Just gently peel the paper away a little at a time. Place 1 layer on a serving plate and top with 1/3 of the cream mixture. Repeat with the remaining 2 layers. Garnish with reserved berries and mint sprig if desired. Serve immediately or refrigerate, unwrapped, for up to 6 hours.
- To make dairy-free: Substitute the heavy cream with a dairy-free whipped cream substitute for a total of 5 cups whipped.
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