Egg whites left over in the fridge. How can I dispose them sweetly? I never tried almond dacquoise in my baking life. Let’s try it. I followed Tony Wong’s recipe as my chilled blueberry cheesecake last week was a great success.
I was busy running around to get the ingredients. Instead of figs I opt for strawberries. But this time, the experiment did not succeed. The receipe was followed through except a big portion of sugar was cut. It said the baking would take 20 minutes at 180C which is very different from making pavlova. No problem, I followed. But the result is: the dacquoise was still overly sweet and too soft. So soft that I skipped putting pastry cream on the dacquoise. Once it is cut, the nearest spot collapsed. It’s disappointed! If I get a better recipe and succeed, I will not hesitate but let my audience know soon. Now, my mood is a bit like the weather today, gloomy.