Tuesdays with Dorie: Coconut-Roasted Pineapple Dacquoise

This very tropical dessert was appropriate for the warm weather I think. It's too bad part of it had to be in the oven for 3 hours! One of the best things about TWD is that you make things you normally wouldn't pick out. That was the case for the dacquoise, I would have probably never picked it out on my own. But I'm really glad Andrea of Andrea in the kitchen did because the husband person loved it. He said "I don't think it could be any better." This is high praise from a man who might be the pickiest eater I've ever met.

The dacquoise is mostly egg whites with finely ground coconut, powdered sugar and almonds added in. The meringue base had to be baked at a low oven temp for 3 hours, until it was golden brown. There were three meringue sheets and two came out very nicely but one was a little too brown.

The next step was making the white chocolate ganache, which is just finely chopped white chocolate and heavy cream chilled. The last elements to do was to roast the pineapple slices and toast the coconut. I took the cheater route and bought pineapple that had already been cut and cored and all I had to do was slice it. I had ran out of powdered sugar by then so I used brown sugar to sprinkle on top of the pineapple. Some pieces were a little more roasted than other but it was fine.

In the end when I put it together the ganache was runny so I may have messed up somewhere along the process. But I pushed ahead and put it together. It is not the most attractive dessert ever (my fault) but it tasted great. My pictures are terrible but trust me, it was way tastier than my photos my lead you to believe. I loved the way the juices of the pineapple caramelized and the white chocolate ganache was rich and delicious. A very sweet dessert and I'm so glad I made it. Thanks Andrea!