Almond dacquoise

Step by step recipe:

  1. 10 min.Almond dacquoise : Photo of step #1
    Beat 5 egg whites, incorporating 2 tablespoons caster sugar halfway through, then 150 g icing sugar when they are stiff.
  2. 2 min.Almond dacquoise : Photo of step #2
    Tip 150 g ground almonds into the meringue.

    Preheat the oven to 180°C (360°F).
  3. 7 min.Almond dacquoise : Photo of step #3
    Fold in the ground almonds gently.
  4. Almond dacquoise : Photo of step #4
    Your dacquoise dough is ready.
  5. Almond dacquoise : Photo of step #5
    You can pipe biscuits with a forcing bag like finger biscuits.
  6. Almond dacquoise : Photo of step #6
    Or spread the mixture into one big flat biscuit with a metal spatula.
  7. Almond dacquoise : Photo of step #7
    You can also make pistachio dacquoise by replacing the ground almonds with ground pistachios.
  8. 25 min.Almond dacquoise : Photo of step #8
    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).

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