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.
213 K 4/5 (13 reviews)
45 min.
Easy
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
2⁄3 cup icing sugar - 4
1 ½ cup ground almonds
Change these quantities to make:
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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 5 egg whites, incorporating 2 tablespoons caster sugar halfway through, then 2⁄3 cup 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 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 % |
How much will it cost?
- For 500 g : 4.00 €
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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
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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.
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This recipe uses (among others)
Ground almonds
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Icing sugar
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Egg white
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Caster sugar
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