Pistachio Dacquoise

Pistachio dacquoise is a delicious variation of the classic almond dacquoise, offering a nutty, slightly sweet, and vibrant green hue to desserts. Like its almond counterpart, it's made with whipped egg whites, and a ''tant pour tant'' mixture of powdered sugar, ground almonds and pistachios, resulting in a light, crisp, and chewy texture that’s perfect for layered cakes, and entremet such as the cherry and apricot entremet. Crisp on the outside, slightly chewy inside, dacquoise biscuit is more forgiving than macarons since it doesn’t require macaronage or perfect feet.

Pistachio Dacquoise

Course: biscuit

Cuisine: French

Keyword: Dacquoise, macaron

Prep Time: 15

Cook Time: 18

Servings: rounds

Calories: 275kcal

Cost: $6

A delicious variation of the classic almond dacquoise

Print Recipe

Equipment

1 Tart rings 6.3-inch/16cm Ø for the template
1 Stand mixer
1 Food processor
2 Baking trays
5 deli containers
1 Large bowl
1 Dough scraper
1 Large rubber spatula
1 Piping bag optional
1 Plain open piping tip ½-inch/1.25cm Ø optional

Ingredients

7 each Egg whites at room temp
2 g Cream of tartar
140 g Sugar
80 g Almond meal
90 g Pistachio meal
80 g Powdered sugar
30 g Flour

Instructions

Preparing Baking Trays

Grease tray, parchment and tart rings with neutral oil or cooking spray.

Pistachio Dacquoise Biscuit

In the stand mixer fitted with the whisk attachment, start beating egg whites with cream of tartar and one third of the sugar on medium speed. Meanwhile, in a food processor, pulse all together pistachio meal, almond, sugar and flour to fine powder. Transfer the nut-sugar mixture called tant-pour-tant in French, in large bowl.

What is Tant pour Tant

Tant Pour Tant is a French term that translates to "equal parts." In baking and pastry-making, it refers to a classic almond-sugar mixture made from equal parts (by weight) of almond flour and confectioners' sugar. It serves as a base for macarons, frangipane, almond cakes, and other French pastries.
Preheat fan oven to 340ºF/170ºC. Set mixer to high speed and beat egg whites to firm peaks adding remaining sugar gradually.
Fold tant-pour-tant mixture into the meringue.

Shaping Sponge

When preparing sponge rounds for an entremet, it's ideal to make them slightly smaller in diameter than the cake ring or mold you're using. A dacquoise that's 0.8-inch (2 cm) narrower ensures that when the entremet is assembled and unmolded, the sponge remains hidden behind the outer layers (such as mousse, glaze, or other decorative elements), giving a clean, professional look.
Use the tart ring as a template. Make three thick dacquoise biscuit discs.
Or, pipe out 3 thick discs.