Recipes
Blueberry Dacquoise muffins
45 minutes Preparation time
20 minutes Cooking time
12 serves Serves
Ingredients
Blueberry dacquoise muffins
225 g egg whites
Pinch of cream of tartar
130 g caster sugar
160 g almond meal
130 g pure icing sugar
80 g plain flour
320 g frozen blueberries
75 g flaked almonds
Pure icing sugar, for dusting
Method
Blueberry dacquoise muffins
- Line a 12-hole muffin tin with muffin patty pans.
- Preheat the oven on Fan Plus at 170°C.
- Place the egg whites and cream of tartar into the bowl of a freestanding mixer fitted with a whisk attachment and begin whipping on low-medium speed.
- Once the egg whites reach a medium peak, gradually add in the caster sugar.
- Continue to whisk until all the sugar has dissolved and you achieve a medium-firm peak.
- Meanwhile, sieve the almond meal, icing sugar, and flour.
- Remove the meringue from the mixer and gently fold the sieved ingredients through a third at a time.
- Place 3-4 frozen blueberries in the base of each muffin pan.
- Place a level ice cream scoop of the dacquoise mixture into each muffin pan.
- Top with additional frozen blueberries and gently push them into the dacquoise mixture.
- Repeat with another scoop of dacquoise and blueberries.
- Sprinkle with flaked almonds and sieve some icing sugar over the top.
- Bake in the preheated oven for approximately 20 minutes, until the centre of the muffins springs back when gently pressed.
- Allow to cool before removing the muffins from the tin.
Hints and tips
- Store at room temperature for up to 3 days.
Applicance Functions
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.