CHOCOLATE MOUSSE AND RASPBERRY CREAM DACQUOISE
Number Of Ingredients 0
Steps:
- Line 3 buttered baking sheets with parchment paper or foil and trace an 11-inch circle on each sheet of parchment.
- Make the meringues: In a food processor grind fine the hazelnuts with 1/2 cup of the sugar, transfer the mixture to a bowl, and stir in 1/2 cup of the remaining sugar and the salt, stirring and fluffing the mixture until it is combined well. In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they have stiff glossy peaks.
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