"Betsy" > wrote in message
m...
> Me again with another dacquoise question. The dacquoise is the
> multi-layered meringue and filling dessert.
>
> Last time I made it, it came out fine, sort of. But I made the
> meringue layers by hand, and their tops were not flat, so it took a
> lot of filling to even it out. I made the meringues on parchment. So
> here's what I am thinking of, what do you-all think about it.
>
> Make the meringue as before on a parchment where I've drawn a circle
> on the bottom side. Then cut a circle of the same size and put it on
> the bottom of a cake pan of that same diameter. Use the cake pan to
> press gently down to level the top. Use a knife or spatula to remove
> any meringue sticking out the sides. Remove the pan, leaving the
> parchment circle on top of the meringue. Bake. Remove the top
> parchment after it has cooled, just like I removed the bottom
> parchment.
>
> I don't know why it wouldn't cook well enough with parchment on both
> sides, and as it isn't visible, I don't need the color as it will be
> covered. Last time my filling was plentiful butter-cream, but this
> time I will use a ganache, and it will be much thinner, so it is
> important that both sides of the meringue be very flat.
>
> I'd take the top circle off before baking, but think the uncooked
> meringue would stick and come off unevenly.
>

Why reinvent the wheel? I would just carefully pipe concentric circles of
meringue and bake.