Hi everyone,

I just moved to a new hose and now I don’t have enough oven space to bake all my dacquoise layers at the same time.  Can i hold a layer or two in the refrigerator while waiting for the others to bake or should I just divide the recipe to make only as much as I can fit? 

My dacquoise is similar to rose’s but calls for a higher oven temp and shorter baking time. I use the layers to make a cake called sans rival (vanilla french meringue sandwiched between meringue layers).

Thanks.

Congrats on your move . sorry the oven is smaller .  I can’t find the page I’m looking for right now, but TCB Rose suggests the following - for the best rise, refrigerate butter cake batter in the cake pan you intend to bake it in, rather than refrigerating it in a storage container or mixing bowl.  I’m sorry I don’t know if that technique works for dacquoise as well, but it’s worth a try.  Do let us know how it works out for you.

If you live in a dry climate, you might try just letting the second round sit out on the counter. I saw a meringue recipe in the Denver Post that wasn’t baked at all, but just dried at room temperature.

Cathy

I concur, that letting it sit out, would be the better option.. it’s not a “leavened” cake, so you’re not dealing with double acting powder, which would react to heat.. and since meringues, will dry, eventually, either in an oven or out, what would be the harm in letting them sit out for a bit? 
alternatively?  can you pipe the layers onto parchment, on sheet pans. would that help with the oven “space” issue..

it’s way past the time you needed an answer, but letting it sit at rm temp is the best way to go; it will allow the surface to dry to the touch and it will be fine to bake when you have the room in the oven.  We let our dacquoise sit at rm temp for about 30 mins at least before we put them in the oven.  Rose uses the same technique in the Christmas cookie book with the meringue cookies and meringue mushrooms.