This weeks Tuesdays with Dorie was chosen by Andrea of Andrea In The Kitchen. She chose Dorie’s Coconut-Roasted Pineapple Dacquoise which is located on pages 293-295 in Baking: From My Home to Yours. Every time I saw the picture for this recipe it was always struck me as interesting. I have no idea why I dreaded making this I saw the picture, and I even thought that I might not like it. The only long thing about making this recipe is that the dacquoise has to bake in the oven for 3 hours and then once every thing is put together it has to chill for 4-6 hours. But all the skills used in this recipe are basic and not complicated at all.
I love pineapple and coconut together. I find it to be one of the most perfect combinations, however, it can be done wrong. I have come across a Pineapple Coconut Cake that I actually found to be unappetizing. How could that be? Because of sub par ingredients and a lack of love for the final product. But I digress.
For this recipe I decided that I would only make one-third of the recipe. Since I already had a container of egg whites hanging out just for this occasion in actually worked out for me. I just calculated the weight of eggs whites that I would need instead of doing in by piece. It worked out perfectly. I also used sweetened coconut because that was what I currently had on hand and I didn’t want to spend extra money, if I didn’t need to. I didn’t even reduce the sugar content in the recipe and I think it worked out, granted there wasn’t too much coconut in the recipe once you thirded it 🙂
The final product was perfect. The flavors melded together very well. I loved the flavor of the roasted pineapple. It brought out the right amount of its natural sweetness. At first I thought that the whipped white chocolate ganache might be too sweet for the dish, but it balanced everything out nicely. I would definitely make this recipe again, and for those of you that don’t like coconut you should try this anyway 🙂