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 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
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 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 10 % | 210 20 % | 80 10 % | 1,710 90 % | 7,170 90 % |
| Per 100 g | 7 3 % | 40 4 % | 20 3 % | 360 20 % | 1,490 20 % |
How much will it cost?
- For 500 g : 3.95 €
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)
Icing sugar
Like these other recipes: Arizona cupcakes, Mini lemon millefeuilles, Swiss meringues, Clementine Chantilly, Coconut paste, ... See them all 59
Ground almonds
Like these other recipes: Fruit crumble, Amaretti, Crisp apricot and pistachio tart, Almond mug cake for Mary, Caribbean upside-down cake, ... See them all 44
Egg white
Like these other recipes: Yvetot Douillons, Two-coloured chocolate-orange tart, Chocolate mousse, Eton mess, Succès praliné (praline meringue), ... See them all 52
Caster sugar
Like these other recipes: Arizona cupcakes, Buckwheat almond biscuits, Shortbread tart with sweet apricots and rosemary, Gâteau Breton (Brittany butter cake), You should not leave egg yolks in contact with sugar, ... See them all 350
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