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.
199 K 4.2/5 (11 reviews)
45 min.
Easy
1 kg 500 g
4 IngredientsLast modified on: June 28th 2011
For 1 kg 500 g, you will need:
- 1
15 egg whites - 2
6 tablespoons caster sugar - 3
450 g icing sugar - 4
450 g ground almonds - Total weight: 1,440 grams
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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 15 egg whites, incorporating 6 tablespoons caster sugar halfway through, then 450 g 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 | 110 RDI=40 % | 620 RDI=60 % | 250 RDI=40 % | 5,130 RDI=260 % | 21,500 RDI: 260 % |
| 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 1 kg 500 g : 11.90 €
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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.
15 K 14 hours 60 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Linzer torte, Coconut "croute à thé", Little Christmas biscuits, Macarons (the original French macaroons) , Finger biscuits, ... See them all 59
Ground almonds
Like these other recipes: Amiens macaroons, Arlesian Biscuits, Succès praliné (praline meringue), Sweetcrust pastry (pâte sablée), Apple and almond cake, ... See them all 44
Egg white
Like these other recipes: Verrine of avocado mousse and crab, Vanilla ice cream, How to beat egg whites, Macaronade mixture, Brioche royale, ... See them all 52
Caster sugar
Like these other recipes: Far Normandy-Brittany, Sesame cookies, Gâteau Breton (Brittany butter cake), Soft fruits in sabayon, Nonettes, ... See them all 352
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