Another interesting Daring Bakers challenge. One with numerous components and a few mistakes on my end. Nevertheless, it’s a delicious dessert and one I’ve never seen anywhere else. The mandatory items were the meringue (good thing I had enough for 2 baking sheets because the first batch burned under the broiler) and marquise, with caramel sauce and spiced nuts as optional. I decided to make the caramel sauce (which I burned the first time around and therefore had to start over) and instead of spiced nuts I used sliced almonds, some of which I mixed in with the caramel and the rest I just tossed on top of the plated dessert. The mixture of textures and flavors is fabulous. When making the marquise I asked D to monitor the temperature of the sugar syrup, which he did not do accurately so the syrup which was supposed to be in the ‘softball stage’ was closer to the ‘hardball stage’ – so who knows how much more delicious this could be when prepared perfectly. Overall this was a really interesting dessert, nothing like anything I’ve ever tried before. Bad news though – it takes a while (with hours of waiting time) and it requires tons of measuring tools, pots, pans and bowls. But on the bright side the marquise itself can be frozen for up to 6 months in which case all you need to make is the meringue and the caramel sauce!
Marquise on Meringue
Recipe from The Daring Kitchen
Start to Finish: 8 hours
3 egg yolks, room temperature
1 egg, room temperature
2 tablespoons + 2 teaspoons sugar
1 tablespoon + 1 teaspoon sugar
Chocolate Base (recipe below)
1/2 cup heavy cream
1/2 cup Dutch Process cocoa powder (I used Hershey’s Special Dark)
1/4 cup sliced almonds
Meringue (recipe below)
Caramel Sauce (recipe below)
3 oz bittersweet chocolate, chopped
1/3 cup + 2 teaspoons heavy cream
1/8 teaspoon salt
1/16 teaspoon cayenne
1 tablespoon tequila
1 tablespoon light corn syrup
1/4 teaspoon vanilla
1 tablespoon Dutch Process cocoa powder
1/2 tablespoon butter, softened
3 egg whites
1/2 cup less 1 tablespoon sugar
splash of apple cider vinegar
1/8 teaspoon vanilla
1/4 cup sugar
2 tablespoon water
1/4 cup heavy cream
1/4 teaspoon salt
1/2 tablespoon tequila
1. Prepare a 6×4 inch pan (or whatever you have) by lining it with 2 pieces of parchment paper (flaps hanging over the sides). To make the chocolate base: place chocolate in mixing bowl.
2. In a double boiler heat cream until it is hot to the touch (not boiling though). Pour hot cream over the chocolate.
3. Let stand for 2-3 minutes and then stir until chocolate is completely melted and smooth throughout.
4. Add remaining ingredients and stir to combine. Set aside until cool to room temperature.
5. In a separate bowl whip the 1/2 cup heavy cream until soft peaks, set aside.
6. To make the marquise: Combine eggs yolks and whole egg in mixing bowl.
7. Whip on high speed until thick and pale – 10-15 minutes.
8. When eggs are close to finishing make a sugar syrup by combining 1 tablespoon + 1 teaspoon sugar and 2 tablespoons + 2 teaspoons water in small saucepan. Bring syrup to a boil and then cook to 235 degrees F.
9. With the mixer on low speed slowly add the sugar syrup, trying to drizzle it between the mixing bowl and the beater/whisk attachment.
10. When all syrup has been added place beater back on high and whip until bowl is cool to the touch (about 10 minutes).
11. Add the chocolate base to the egg mixture and whisk to combine. Try to get this as consistent as possible without losing air that was whipped into the eggs.
12. Fold 1/3 of the whipped cream into the mixture. Then fold in the remaining whipped cream.
13. Pour into prepared pans and cover with plastic wrap directly touching the surface (so no air is let in). Freeze for 2-4 hours minimum (6-8 hours is better).
14. Broiled Meringue: Combine egg whites, 1/2 cup less 1 tablespoon sugar and splash of apple cider vinegar in a mixing bowl. Using your hand stir everything together, making sure the sugar is moistened evenly by the egg whites.
15. Place mixing bowl over a saucepan of simmering water and use your hand to continuously stir the mixture, until hot to the touch. This step is complete when you no longer feel any more sugar crystals in the liquid.
16. Remove mixing bowl from saucepan and beat mixture until you reach soft peaks. In last 10 seconds on mixing add 1/8 teaspoon vanilla.
17. Using a piping bag squeeze out meringue mixture of aluminum foil lined baking sheet and broil until the tops are lightly browned. Set aside.
18. To make the Tequila Caramel: In a heavy bottomed saucepan combine 1/4 cup sugar and 2 tablespoon water. Boil until water evaporates and sugar caramelizes to a deep golden brown color.
19. Add the 1/4 cup cream to the pot. Over low heat whisk gently to break up any hardened sugar. When the caramel is the color you want it, remove the pot from heat and add 1/4 teaspoon salt and 1/2 tablespoon tequila. Set aside.
20. Plating: Remove marquise from freezer 15 minutes before serving time. Remove marquise from parchment and flip over onto another piece of parchment paper. Cut into 8 cubes and roll the cubes in the cocoa powder. Place cubes in the fridge while you plate the other components. On each plate place meringue, 1 marquise cube, drizzle with caramel sauce and sliced almonds (can add some of the almonds to the caramel sauce as well).