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Almond dacquoise

Name: Almond dacquoise
Prep time: 19 min
Cook time: 25 min
Total time: 44 min
Yield: 500 g
Cuisine: French
Ingredients: 5 egg whites; 2 tablespoons caster sugar; 150 g icing sugar; 150 g ground almonds

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.

216 K 4/5 (13 reviews)

45 min.

Easy

3.95 €

500 g

4 Ingredients

Last modified on: June 28^th 2011

For 500 g, you will need:

1 5 egg whites
2 2 tablespoons caster sugar
3 150 g icing sugar
4 150 g ground almonds
Total weight: 480 grams

Times for this recipe

Preparation: 20 min.

Cooking: 25 min.

All in all: 45 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 10 min.

Beat 5 egg whites, incorporating 2 tablespoons caster sugar halfway through, then 150 g icing sugar when they are stiff.

Stage 2 - ⌛ 2 min.

Tip 150 g ground almonds into the meringue.

Preheat the oven to 180°C (360°F).

Stage 3 - ⌛ 7 min.

Fold in the ground almonds gently.

Stage 4

Your dacquoise dough is ready.

Stage 5

You can pipe biscuits with a forcing bag like finger biscuits.

Stage 6

Or spread the mixture into one big flat biscuit with a metal spatula.

Stage 7

You can also make pistachio dacquoise by replacing the ground almonds with ground pistachios.

Stage 8 - ⌛ 25 min.

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.

Keeping: 1 or 2 days in an airtight tin.

Source: After Pierre Hermé (simplified).

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=10 %	210 RDI=20 %	80 RDI=10 %	1,710 RDI=90 %	7,170 RDI: 90 %
Per 100 g	7 RDI=3 %	40 RDI=4 %	20 RDI=3 %	360 RDI=20 %	1,490 RDI: 20 %

Possible allergens in this recipe: egg, Nuts

How much will it cost?

For 500 g : 4.00 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Clementines and chestnuts entremet

For this beautiful dessert, we place a disc of clementine cream on a chestnut dacquoise cookie. We will use the technique of the insert taken in the cold for this recipe, and thus to obtain easily a very beautiful dessert.
30 K 14 hours 60 min.

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