In this nutty mix-up of the traditional French dacquoise, almonds and hazelnuts are swapped out for finely chopped peanuts.Roasted notes from coffee in the buttercream complement the peanut meringue, and the creamy-crunchy combination leads to a divine sensory experience.Coffee-Peanut Meringue Cake   Makes 1 (6-inch) cake Ingredients 5 large egg whites (150 grams), room temperature ¼ teaspoon cream of tartar ⅛ teaspoon kosher salt ¾ cup (150 grams) granulated sugar ¾ cup (98 grams) very finely chopped dry-roasted lightly salted peanuts (see Notes) 1 teaspoon (6 grams) vanilla bean paste Coffee German Buttercream (recipe follows) Garnish: very roughly chopped dry-roasted lightly salted peanuts Instructions Preheat oven to 250°F (130°C).

Using a permanent marker, trace 6 (6-inch) circles ¾ inch apart on 2 sheets of nonstick parchment paper; turn parchment over, and place on 2 rimmed baking sheets.In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt at medium-high speed until foamy.Add sugar in a slow, steady stream, beating until glossy, stiff peaks form and stopping to scrape sides of bowl.

Gently fold in one-third of finely chopped peanuts and vanilla bean paste just until combined; gently fold in remaining finely chopped peanuts in two additions just until combined.Working quickly

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