This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
218 K 4/5 (13 reviews)
45 min.
Easy
3.95 €
500 g
4 IngredientsLast modified on: June 28th 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.
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 5 egg whites, incorporating 2 tablespoons caster sugar halfway through, then 150 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
How much will it cost?
- For 500 g : 4.00 €
Change currency:
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.
32 K 14 hours 60 min.
This recipe uses (among others)
Icing sugar
Like these other recipes: Half-cooked chocolate cake with raspberry coulis, Royal icing, Gâteau Nantais, Coconut paste, Viennese Shortbread, ... See them all 62
Ground almonds
Like these other recipes: Almond macaroon cake, Caribbean upside-down cake, Pear, grapefruit and pistachio tart, Stuffed prunes, Almonds pyramids, ... See them all 46
Egg white
Like these other recipes: How to beat egg whites, Cigarettes Russes (Piroulines), Pistachio madeleines, Calissons, Chocolate madeleines, ... See them all 53
Caster sugar
Like these other recipes: Breton sablé biscuit dough, Clementine Creamy, Panna cotta, Far Normandy-Brittany, Tatin apples with mascarpone cream, ... See them all 369
Other recipes you may also like
Express apple tart
A fine apple tart, very quick to make. April 8th 2020383 K 24.6 55 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012797 K 43 25 min.
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking. February 21th 2011309 K 25 50 min.
Cretan salad
A hint of Crete in the flavours of this salad, with a mix of crunchy and soft textures: diced tomatoes, sliced spring onions, feta and tuna. August 29th 201878 K 50 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018257 K4 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.