Marquise on Meringue.

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The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt {so cute – they met in pastry school a decade ago!}. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

And I have to admit. This was a challenge. The recipe called for a chocolate base, chocolate marquise, torched meringue, tequila caramel sauce, and spiced almonds. It called for a lot of whipping with a stand mixer, which I do not own. {Ahh….someday!} So, I was going to make the vegan version devised from Ashlae at Ladycakes because it did not call for us much stand mixing.

Unfortunately, I could not find the special tofu anywhere in town! I even ordered it from Amazon, but then my order got canceled because the item was out of stock. My parents were coming up for the marathon this weekend, so I asked them to bring their stand mixer and I would make the original recipe.

But then the marathon and holiday weekend set me back.

I just finished this recipe – we just had it for dessert tonight! It was hard to make, yet delicious.

The only part of the recipe I was able to make in advance were the spiced almonds. I enjoyed munching on them all week. I will be making these again!

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For the rest of the dessert, I was super glad to have my mom’s help. It started off okay. I made the chocolate base by myself.

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But then it took the two of us, as well as two mixers.

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The kitchen started to look pretty chaotic.

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We would have really loved to have an experienced baker in the kitchen. Mom and I were pretty clueless – we didn’t know what the dessert should look like at what stages and timing was pretty critical in this recipe.

At one point, mom even asked, “What is this? I don’t even know what we’re making!” I too was completely unsure what the marquise would taste like or if it would turn out before sticking it in the freezer to chill.

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After the marquise had set-up – about six hours later – I started on the tequila caramel and meringue.

The caramel sauce was wonderful. Whew! I couldn’t take anymore baking wildcards.

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I didn’t have a torch for the meringue. I tried using a lighter – outside because I wasn’t sure if it would ignite or something – but it didn’t do much. Barely browned the meringue. I ended up broiling mounds of the meringue on a baking sheet, which worked out better.

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To serve, I cut the marquise into squares and dusted them with cocoa powder, placed them over the meringue, drizzled it all with caramel sauce, and finished with a few spiced nuts.

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Very good. I probably won’t make it again – too hard! – but I’m so glad I made it once.

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Up for the challenge? Or just want to make the spiced almonds? The complete marquise on meringue recipe can be found here.

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About Sarah

Always thinking about my next meal.
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5 Responses to Marquise on Meringue.

  1. Jenny says:

    How exciting – both you and your mom worked on this challenge together? How fun is that??!! I would love to teach my mom how to do this challenge one day.
    And you know, you said something about having an experienced baker on hand to consult – well, now both you and your mom are that. I love that about the Daring Bakers…because with practice and good challenges, you’re exposed to things you might otherwise never have the chance to do. And only with that can you become that experienced baker you needed. You’ve already done the hard part…starting!

    Congratulations on your beautiful marquise – and on making it through the challenge. Next time…if you decide to give it a try again…you’ll know what happens next.

  2. Pingback: DAILY NIBBLES: Week of May 28 « daily nibbles

  3. I joined Daring Bakers, but immediately launched into the moving insanity. I hope to join in the fun next round, or the one after that, depending how late to the party I am!

  4. Pingback: Povitica Bread + T-shirt Winner! « DAILY NIBBLES

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