Cooking-ez.com

1,023 easy and fully explained recipes, with 11,219 photos and 77 videos

Almond dacquoise


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.
127,2204/5 for 7 ratings
Grade this recipe:

Last modified on: June 28th 2011

For 500 g, you will need:

Change for:

How long does it take?

Time required
PreparationCookingStart to finish
19 min.25 min.44 min.
Keeping:
1 or 2 days in an airtight tin.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 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.

Stage 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).

Stage 3 - 7 min.
Almond dacquoise : Photo of step #3
Fold in the ground almonds gently.

Stage 4
Almond dacquoise : Photo of step #4
Your dacquoise dough is ready.

Stage 5
Almond dacquoise : Photo of step #5
You can pipe biscuits with a forcing bag like finger biscuits.

Stage 6
Almond dacquoise : Photo of step #6
Or spread the mixture into one big flat biscuit with a metal spatula.

Stage 7
Almond dacquoise : Photo of step #7
You can also make pistachio dacquoise by replacing the ground almonds with ground pistachios.

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

After Pierre Hermé (simplified).

More recipes?

This recipe uses (among others)
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Amiens macaroons, Sweet pastry, Rich hazelnut buttercream, Pink Reims biscuits, Paris-Brest, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Almond mug cake for Mary, Almond macaroon cake, Apple Strudel, Buckwheat almond biscuits, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Amiens macaroons, Clafoutis "Marie-Antoinette", Coconut paste, Piped petits-fours, Financiers, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, Naan, Clafoutis "Marie-Antoinette", Buckwheat almond biscuits, Lemon creams, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page