Dacquoise The New York Times Craig Claiborne As served at New York's Coach House Restaurant Yield: serves 6 - 8 For the dacquoise: 5 egg whites 1/8 tsp. cream of tartar ¾ cup granulated sugar ½ cup sugar 1 cup ground blanched almonds ½ cup zwieback crumbs 2 Tbsp. flour 2 Tbsp. cornstarch ½ tsp. vanilla For the butter cream filling: 1 cup sugar ⅓ cup water 5 egg yolks 1¼ cups butter 2 Tbsp. Grand Marnier 2 Tbsp. instant coffee Powdered sugar and shaved chocolate Preheat oven to 250o. Place egg whites in mixing bowl and beat until frothy with cream of tartar. Gradually add ¾ cup granulated sugar while beating. Coninue beating until mixture stands in stiff peaks when the beater is raised from the bowl. Blend ½ cup sugar, blanched almonds, zwieback crumbs, flour, cornstarch and vanilla. Fold into meringue. Cut out two 8-inch circles of parchment paper and place them on a baking sheet. Or, grease and flour baking sheet and mark two 8-inch rings with aid of layer pan. Spoon mixture into pastry bag fitted with plain tube with ½-inch opening. Pipe mixture out spirally from center to cover circles. Bake 45 minutes. Cool. To make the butter cream, combine 1 cup sugar and water in a pan. heat, stirring, to 236o on a candy thermometer, or until syrup spins a thread. Beat 5 egg yolks until thick and pale. Gradually add syrup, while continuing to beat. Beat in 1¼ cups butter. Add Grand Marnier and instant coffee. Chill the mixture until it is just thick enough to spread. Use as a filling between meringue rings. Sprinkle top with powdered sugar and shaved chocolate. This can be doubled to serve 12. Note: for another recipe, see Albert Kumin's Dacquoise.

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