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Chocolate Timbales
Hazelnut Dacquoise
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Blintz Souffle
Hazelnut Coffe Dacquoise


      Hazelnut Meringue (prepare 1 day ahead)

      6 egg whites
      1-1/2 cups sugar
      1/4 tsp. cream of tartar
      pinch of salt
      1-1/2 cups toasted ground hazelnuts

      Butter Cream Filling (2 cups)

      3/4 cup sweet butter, softened
      7/8 cup confectioner's (icing) sugar
      3 egg yolks (optional)*
      1/2 cup Kahlua
      2 large fresh mangos**


    Meringue: Beat egg whites until stiff peaks are formed. Add salt and cream of  tartar. Beat in 4 tbsp. of sugar, one at a time. The mixture should be stiff and glossy.  Mix the remaining sugar with the ground hazelnuts an fold into the mixture. Preheat oven  to not more than 200 (or "warm" setting) Grease and flour 2 baking sheets. Drop  a heaping tablespoon of mixture onto baking mixture to form a meringue half. Makes 13  halves - one for tasting :-) Bake for 1 - 2 hours until set. Turn off heat and leave in  warm oven for 2 hours.
    Butter Cream Filling: Combine all ingredients and beat until smooth. *Egg yolks  make it smoother and creamier but if you have hesitations about using raw egg leave it out  - the cream is still fine.
    Assembly: Spread butter cream between 2 meringues making a "sandwich".  Decorate with whipped cream or more butter cream and whole hazelnuts. Garnish with fresh  mangoes. ** Obviously any type of fruit can be used here as a garnish!

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