This weeks recipe for Tuesday's with Dorie was Coconut-Roasted Pineapple
Dacquoise and it was chosen by Andrea of Andrea In The Kitchen. I was so undecided about making this recipe. The picture looked delicious but I have not always been successful with
meringues. Plus it has been raining and really humid here for the past week, not the best conditions for making
meringues. I had just about decided against it when I saw pineapple happened to be on sale this week at the store.
OK, I guess that was a sign I need to make the
Dacquoise. OK, maybe just half a recipe.
This recipe is not hard to make but it takes some time. I realized that the
Dacquoise first had to cook for 3 hours but I failed to read through and see the chilling times. I baked this on Friday afternoon and didn't finish it until Sunday. I made three 6 inch square
meringues and a third of the recipe for the white chocolate
ganache. This makes such an
elegant dessert. The broiled pineapple,
ganache, and coconut were so good together!
I didn't have a problem baking the meringues. They turned out very nice. The only problem I had was toasting the coconut just a bit long. The verdict-I'm really glad that I decided to make Coconut-Roasted Pineapple
Dacquoise.
This weeks recipe for Tuesdays with Dorie is Brownie Buttons. Two words describe these little jewels-cute and easy. These brownies cook very quickly so be sure to keep an eye on them. If you aren't fond of cake-like brownies you may want to take then out of the oven a couple of minutes sooner than the recipe calls for. The white chocolate gives them a fancy touch. They would make a great addition to a cookie tray. Thanks to Jayma of Two Scientists Experimenting in the Kitchen for choosing this recipe. I would also like to thank my husband for filling in for me last week.
