Hazelnut-Lavender Dacquoises with Raspberries
Serves: 12
  • 1 cup unsalted dry-roasted hazelnuts
  • 6 large egg whites, room temperature
  • 1 cup confectioners’ sugar
  • ½ teaspoon cream of tartar
  • 2 teaspoons dried culinary lavender
  • 1 teaspoon vanilla extract
  • Orange Buttercream (recipe follows)
  • 1 quart fresh raspberries
  • ¼ cup orange marmalade
  1. Preheat oven to 250°. Trace 12 (2½-inch) circles each onto 2 sheets of parchment paper. Flip parchment over and place on 2 rimmed baking sheets.
  2. In the work bowl of a food processor, process hazelnuts until finely ground.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat egg whites at high speed until foamy. Gradually add confectioners’ sugar and cream of tartar, beating until stiff and glossy peaks form, approximately 6 minutes. Gently fold in hazelnuts, lavender, and vanilla extract. Transfer meringue mixture to a piping bag fitted with a medium round tip (Wilton #12). Using drawn circles as a guide, pipe concentric circles of meringue mixture onto parchment until each drawn circle is filled, starting from the outer edge.
  4. Bake for 1 hour. Turn oven off, and leave meringues in oven with door closed overnight to dry out.
  5. Place Orange Buttercream in a piping bag fitted with an open star tip (Wilton #1M), and pipe around perimeter of 12 meringues. Place raspberries on buttercream around edge of meringues.
  6. Spread marmalade on tops of remaining 12 meringues and place each on top of raspberry layer, marmalade side up. Pipe a rosette of buttercream in center of marmalade, and top with a raspberry. Serve immediately, or store in the refrigerator for up to 2 hours.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/hazelnut-lavender-dacquoises-with-raspberries/