Dacquoise vs Dijonnaise
Posted: 14 October 2010 01:01 AM   [ Ignore ]
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Can anyone tell me the difference between these two nut meringues?  The recipes seem almost identical, except for the Dijonnaise having a bit of milk.

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Posted: 14 October 2010 01:41 AM   [ Ignore ]   [ # 1 ]
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From the tiny bit of info I can find about this, it appears milk is the main difference, which supposedly makes the meringue softer. And if you add hazelnuts to the Dijon style meringue, you get the Russe or Russian style.

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Posted: 14 October 2010 06:38 PM   [ Ignore ]   [ # 2 ]
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Matthew - 14 October 2010 04:41 AM

From the tiny bit of info I can find about this, it appears milk is the main difference, which supposedly makes the meringue softer. And if you add hazelnuts to the Dijon style meringue, you get the Russe or Russian style.

Thanks for the confirmation.  Seems a bit silly to have a different name for such a slight change in recipe, but I’ve always thought the same thing about “ganache”, too. wink  Must be a culinary thing.

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If error is corrected whenever it is recognized as such, the path of error is the path of truth.

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