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.
197K 4.2/5 based on 11 reviews
Last modified on: June 28th 2011
For 250 g, you will need:
- 1
3 egg whites - 2
1 tablespoon caster sugar - 3
75 ml icing sugar - 4
170 ml ground almonds
Change these quantities to make:
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Times for this recipe
Preparation: 19 min.
Cooking: 25 min.
All in all: 44 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 75 ml 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 7 % | 100 10 % | 40 6 % | 860 40 % | 3,600 40 % |
| Per 100 g | 7 3 % | 40 4 % | 20 2 % | 340 20 % | 1,410 20 % |
How much will it cost?
- For 250 g : 2.02 €
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.
14K 14 hours 59 min.
This recipe uses (among others)
Ground almonds
Like these other recipes: Santiago Cake, Financier batter, Almond cream or frangipane, Croute à thé, Marzipan (almond paste), ... See them all 44
Icing sugar
Like these other recipes: How to make marzipan decorations, Stuffed prunes, Financier batter, Half-cooked chocolate cake with raspberry coulis, Paris-Brest, ... See them all 59
Egg white
Like these other recipes: Armagnac marzipan, Swiss meringues, Butter cream, Chocolate mousse with hazelnuts, Italian Meringue, ... See them all 52
Caster sugar
Like these other recipes: Plain cake, Mini palmiers, Pistachio tiramisu, Sautéed pears with custard and orange syrup , Hazelnut and orange cake, ... See them all 350
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