Go Back
dacquoise biscuit

Dacquoise

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
0 minutes
Servings: 2 large discs
Course: biscuit, Sponge
Cuisine: French
Calories: 100

Ingredients
 

Dacquoise Biscuit
  • 7 ea. Egg whites
  • 2 g Cream of tartar
  • 140 g Sugar
  • 80 g Powdered sugar
  • 80 g Almond meal
  • 90 g Whole hazelnuts toasted
  • 30 g Flour

Equipment

  • 1 Stand mixer
  • 1 Food processor
  • 2 Tart rings 9.5-inch/24cm
  • 2 Baking trays
  • 1 Large bowl
  • 5 deli containers
  • 1 Rubber spatula
  • 1 Large offset spatula
  • 1 Dough scraper

Method
 

Dacquoise Biscuit
  1. Preheat fan oven to 340ºF/170ºC. 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, toast hazelnuts in the oven for 10 minutes, or in a large skillet over the stove; cool off. In a food processor, blend together: powdered sugar, almond meal, and flour. Add the whole toasted hazelnuts, and give a few pulses to combine.
  2. Set mixer to high speed and beat egg whites to firm peaks adding remaining sugar gradually. Stop mixer, and fold the hazelnut-almond mixture in the meringue.
  3. Make 2 large disks or spread Dacquoise mixture into two 9X13-inch/23X33cm baking trays lined with a greased parchment paper or silicone baking mat.
Baking
  1. Bake Dacquoise for 18-22 minutes.
  2. Let cool. Then freeze Dacquoise 30 minutes and remove the parchment.
    baked dacquoise disk
Storage
  1. Dacquoise biscuit can be made awhile in advance, wrapped and kept frozen for up to 3 months.