I have been wanting to make this recipe for months since I found it on Little French bakery blog.http://littlefrenchbakery.com/blog/dacquoise-au-cafe-almond-merengue-with-coffee-butter-cream
I love Almond meringue hence why I love macarons. I’ve been making macarons on a weekly basis so I needed a little break but since my husband requested home-made custard the other night with our apple crumble, I gladly obliged but I had egg whites screaming make me into Dacquois.
It’s made with French butter-cream, which I’ve only made once while taking a course at La Cuisine Paris. It’s a bit tricky as you are pouring boiled sugar syrup into whipped eggs and slowly adding butter once cooled. My Kenwood Classic was struggling a bit but it turned out lovely and silky, well worth the effort. Left over butter-cream inspired me into making some fairy cakes to top off with the remains.