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.
208 K 4.2/5 (11 reviews)
45 min.
Easy
250 g
4 IngredientsLast modified on: June 28th 2011
For 250 g, you will need:
- 1
3 egg whites - 2
1 tablespoon caster sugar - 3
1⁄3 cup icing sugar - 4
¾ cup ground almonds
Change these quantities to make:
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Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Beat 3 egg whites, incorporating 1 tablespoon caster sugar halfway through, then 1⁄3 cup icing sugar when they are stiff.
Stage 2 - 2 min.
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.
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 | 20 RDI=7 % | 100 RDI=10 % | 40 RDI=6 % | 860 RDI=40 % | 3,580 RDI: 40 % |
| Per 100 g | 7 RDI=3 % | 40 RDI=4 % | 20 RDI=3 % | 360 RDI=20 % | 1,490 RDI: 20 % |
How much will it cost?
- For 250 g : 2.00 €
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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.
22 K 14 hours 60 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Croute à thé, Sweet pastry, Coconut paste, Sicilian Epiphany Pie, Saint Honoré cake, ... See them all 61
Ground almonds
Like these other recipes: Amiens macaroons, Sicilian Epiphany Pie, Chocolate almond cookies, Succès praliné (praline meringue), Caribbean upside-down cake, ... See them all 46
Egg white
Like these other recipes: Vanilla ice cream, Yvetot Douillons, Ice-cream Vacherin, Armagnac marzipan, Chocolate mousse with hazelnuts, ... See them all 52
Caster sugar
Like these other recipes: Caramelised apple pie, Caramelised walnuts, Hazelnut and orange cake, Soft fruits in sabayon, Lime crémeux, ... See them all 361
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