Almond dacquoise

A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.

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Brioche dough

For250 g 500 g 1 kg 1 kg 500 g

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For 500 g, you will need:

5 eggs white
2 tablespoons caster sugar
150 g icing sugar
150 g ground almonds

Nutritional information:

Whole recipe

Calories

1712

86%

Proteins

36g

14%

Carbohydrates

206g

19%

Fats

83g

13%

Per 100 g

Calories

357

18%

Proteins

Carbohydrates

43g

Fats

17g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 19 min.
Cooking : 25 min.
Start to finish : 44 min.

Preservation : 1 or 2 days in an airtight tin.

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How much will it cost?

For 500 g : 3.95 €

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Step by step recipe:

Beat 5 eggs white, incorporating 2 tablespoons caster sugar halfway through, then 150 g icing sugar when they are stiff.
Tip 150 g ground almonds into the meringue. Preheat the oven to 180°C (360°F).
Fold in the ground almonds gently.
Your dacquoise dough is ready.
You can pipe biscuits with a forcing bag like finger biscuits.
Or spread the mixture into one big flat biscuit with a metal spatula.
You can also make pistachio dacquoise by replacing the ground almonds with ground pistachios.
Cook for around 25 minutes without opening the oven door, otherwise the dacquoise is very likely to fall completely flat.

Remarks:

Another possible flavour: the almonds can be replaced with hazelnuts.

Important: the dacquoise dough is very sticky, so must be cooked on a non-stick baking sheet or a sheet of cooking parchment.

If you lose track of how many egg whites you have in your bowl, remember 1 egg white = 30 g approximately.

Source:

After Pierre Hermé (simplified).

Last modified on: June 28^th 2011

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