Lemon And Fresh Strawberry Dacquoise Recipes

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BEST STRAWBERRY LEMONADE EVER

Strawberry lemonade is a very refreshing drink and this is my version of the best one ever! So refreshing on a hot summer day! Serve chilled.

Provided by Noemi - No way is she a

Categories     Drinks Recipes     Lemonade Recipes

Time 35m

Yield 6

Number Of Ingredients 6



Best Strawberry Lemonade Ever image

Steps:

  • Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
  • Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
  • Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.

Nutrition Facts : Calories 150.7 calories, Carbohydrate 39.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9.1 mg, Sugar 36 g

12 fresh strawberries, hulled and quartered
¼ cup white sugar
7 cups water, divided
¾ cup white sugar
1 cup lemon juice
2 cups ice cubes

LEMON AND FRESH STRAWBERRY DACQUOISE

Provided by Sandra Lee

Categories     dessert

Time 1h16m

Yield 12 servings

Number Of Ingredients 13



Lemon and Fresh Strawberry Dacquoise image

Steps:

  • For Meringue Layers: Preheat oven to 275 degrees F.
  • Line 2 baking sheets with kitchen parchment cut to fit. On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide. Turn the parchment over with drawing face down on the pan. You should be able to still see the circles. Set aside.
  • In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
  • Divide the meringue among the 4 circles drawn on the parchment. Using a rubber spatula, spread meringue to the edges of the circles. Bake in oven for 50 minutes. When meringues are done baking, turn off the oven leaving the meringues inside to dry.
  • For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour.
  • For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping. Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
  • Assembly: For best results, assemble dacquoise right before serving. Place 1 meringue circle on a cake plate. Evenly spread half of the lemon filling. Top with another meringue circle and spread with strawberry mixture. Repeat with another meringue circle and lemon filling. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries.

6 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1 1/4 cups sugar
1 1/2 teaspoons strawberry extract
1 3/4 cups nonfat milk
1 (3.4-ounce) box lemon pudding mix, sugar and fat free
2 teaspoons lemon zest, finely minced
1 cup fresh strawberries, sliced
8-ounces whipped topping, divided
Fresh mint sprigs, for garnish
Fresh strawberries, for garnish
1/2 teaspoon strawberry extract

LEMON AND FRESH STRAWBERRY DACQUOISE

Recipe courtesy Sandra Lee on the food network. A simple but elegant dessert to present to company or for a family holiday get together.

Provided by Nana Lee

Categories     Strawberry

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12



Lemon and Fresh Strawberry Dacquoise image

Steps:

  • For Meringue Layers:
  • Preheat oven to 275ºF.
  • Line 2 baking sheets with kitchen parchment cut to fit.
  • On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide.
  • Turn the parchment over with drawing face down on the pan.
  • You should be able to still see the circles. Set aside.
  • In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed.
  • Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
  • Divide the meringue among the 4 circles drawn on the parchment.
  • Using a rubber spatula, spread meringue to the edges of the circles.
  • Bake in oven for 50 minutes.
  • When meringues are done baking, turn off the oven leaving the meringues inside to dry.
  • For Lemon Filling:
  • In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest.
  • Whisk continually for 2 minutes until filling mixture starts to thicken.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
  • For Strawberry Filling:
  • In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping.
  • Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
  • ASSEMBLY:
  • For best results, assemble dacquoise RIGHT BEFORE SERVING.
  • Place 1 meringue circle on a cake plate.
  • Evenly spread half of the lemon filling.
  • Top with another meringue circle and spread with strawberry mixture.
  • Repeat with another meringue circle and lemon filling.
  • Place final meringue circle and top with remaining whipped topping.
  • Garnish with mint sprig and fresh strawberries.

Nutrition Facts : Calories 158.8, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.9, Sodium 96.4, Carbohydrate 26.3, Fiber 0.3, Sugar 25, Protein 3.7

6 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1 1/4 cups sugar
1 1/2 teaspoons strawberry extract
1 3/4 cups nonfat milk
1 (3 1/2 ounce) box fat free sugar-free lemon pudding mix
2 teaspoons lemon zest, finely minced
1 cup fresh strawberries, sliced
8 ounces whipped topping, divided
fresh mint sprig, for garnish
fresh strawberries, for garnish

ALL NATURAL STRAWBERRY LEMONADE

This is a tart, tasty lemonade with a sweet kick, perfect for the cook with garden access during the summer months. You'll need a blender with a 'puree' or 'high pulse' setting. Garnish with any leftover strawberries.

Provided by David Anthony Tate

Categories     Drinks Recipes     Lemonade Recipes

Time 15m

Yield 12

Number Of Ingredients 5



All Natural Strawberry Lemonade image

Steps:

  • Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice.
  • Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving.

Nutrition Facts : Calories 86.6 calories, Carbohydrate 23.2 g, Fiber 0.4 g, Protein 0.2 g, Sodium 4.7 mg, Sugar 20.3 g

8 large strawberries, halved
2 tablespoons white sugar
7 cups water, divided
1 cup white sugar
2 cups freshly squeezed lemon juice

ALMOND DACQUOISE WITH STRAWBERRY ICE CREAM

Categories     Berry     Egg     Dessert     Bake     Strawberry     Almond     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14



Almond Dacquoise with Strawberry Ice Cream image

Steps:

  • Make meringue layers:
  • Preheat oven to 275°F and line 2 large baking sheets with parchment paper. Trace three 12- by 4-inch rectangles on parchment (2 on one sheet, at least 2 inches apart, and 1 on the other), then turn over.
  • Pulse together almonds, 2 tablespoons sugar, and cornstarch in a food processor until finely ground, being careful not to grind to a paste.
  • Beat whites with standing electric mixer at medium speed until foamy. Beat in cream of tartar and a pinch of salt, then gradually beat in remaining 3/4 cup sugar, vanilla, and almond extract. Increase speed to high and beat until meringue holds stiff, glossy peaks.
  • Fold ground almonds gently but thoroughly into meringue in 3 batches. Spread evenly onto rectangles on parchment with a small metal spatula, filling them in. (As mixture bakes, meringue will spread slightly outside lines.)
  • Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, until firm and pale golden, 1 hour to 1 hour and 10 minutes total. Slide meringue layers, still on parchment, onto racks, then cool completely and peel off paper.
  • Fill and assemble dacquoise:
  • Place 1 meringue layer on a platter and spread 1 1/2 cups ice cream evenly on top with cleaned spatula. Top with second meringue layer, then with remaining 1 1/2 cups ice cream. Top with third meringue layer, then trim edges of dacquoise with a serrated knife to make even.
  • Wrap in plastic wrap and foil and freeze at least 3 hours and up to 2 days.
  • Decorate dacquoise:
  • Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise.

For meringue layers
1 1/4 cups whole blanched almonds (7 oz)
3/4 cup plus 2 tablespoons sugar
1 tablespoon cornstarch
6 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
3/4 teaspoon almond extract
For filling
3 cupsfresh strawberry ice cream slightly softened
For topping
1 lb strawberries (3 cups)
Special Equipment
a standing electric mixer and parchment paper

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