Sweet and sour Low Carbon Highland Lemon Dacquoise Recipe
Have you tried Dacquoise? There's usually a little flour in it, but when you do chitogenic, it gets a little dry because you only put almond powder in it, but it's fragrant and delicious when you make it with lemon.
3 serving
Within 30 minutes
웰키토
Ingredients
  • almond powder
    200g
  • Eggs
    8ea
  • Lemon
    5g
  • Stevia
    90g
  • Eggs
    2ea
  • Stevia
    70g
  • lemon juice
    100g
  • Lemon
    2g
  • Lemon curd
    50g
  • Butter
    50g
Cooking Steps
STEP 1/11
Add stevia to the whites and beat very strongly until the meringue is very firm.
STEP 2/11
Add lemon zest and almond powder to the meringue and mix thoroughly
STEP 3/11
If the powder is mixed so that it doesn't clump together, put it in a piping bag
STEP 4/11
Pan the dough in a dacquoise mold. I don't usually use molds, but I just squeeze them out of my senses. Make it thick enough to make it look like a fat caron.
STEP 5/11
You can bake it right away, but if you grind stevia and sprinkle it gently with a sieve, the shape will look better.
STEP 6/11
Bake at 170 degrees for 14 minutes
STEP 7/11
I'm going to make a curd while the dacquoise is being baked. Add all the ingredients and mix them
STEP 8/11
Cook over low to medium heat. Continue stirring so that it does not stick and if the concentration is jam-like, put the pot in cold water and cool.
STEP 9/11
To make lemon cream, mix melted butter at room temperature with lemon curd 1:1 ratio
STEP 10/11
If the dacquoise is done, let it cool enough. That way, the filling doesn't melt
STEP 11/11
If the dacquoise is cold enough, mold it with lemon curd using a piping bag and squeeze lemon cream into it!
If you make banana-flavored milk using the yolk, it becomes a dessert and drink that goes well with it.
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