Confused about directions. Pistachios and piping
Hi there. I've not made a daquoise, and not much of a baker, but I like working with meringue. I'm trying to find something easy things to make. Yours sounds and looks fairly simple to start with for daquoise. But, I feel like your recipe is missing information? I'm sorry.
Pistachios directions: add "to" a grinder?
And what exactly are we piping? I would assume we are not putting both mixtures in the piping bag together. Are we piping them separately, baking, and then putting them together as a sandwich cookie? Kinda like a macaron... but different... lol
Thank you!
~ felicia
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Recipe question for:
PISTACHIO DACQUOISE
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Combine the pistachio flour, pastry flour and icing sugar. Mix well.
Whip the egg whites with the castor sugar until you’re just past the soft peak stage but not at the stiff peak stage.
With a rubber spatula, fold the nut mixture (in three additions) in to the egg whites. Make sure you fold properly, so you don’t deflate those egg whites. Google for proper folding method if necessary. The success of the dacquoise depends on it.
Good luck and let us know how it turns out. I love dacquoise!