1,529 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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?

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.

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 €

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.
30 K 14 hours 60 min.

This recipe uses (among others)

Other recipes you may also like

Fillings for macaroons

The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.

May 30^th 2020312 K 24.3 2 hours 1 min.

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...

October 3^rd 20191.61 M 714.6 2 hours 40 min.

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.

September 16^th 2020546 K 44.2 14 hours 30 min.

Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.

February 21^th 20111.12 M 14.4 1 hour 50 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.28 M 64.2 4 days 15 hours 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.