dacquoise layer question

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.

Thoughts, suggestions? thanks betsy

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

Reply to
Vox Humana

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