Ingredients
Equipment
Method
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.
Baking
- Bake pistachio dacquoise for 16-18 minutes. Let cool and freeze.
Storage
- Dacquoise, macarons, genoise, and sponge cakes can all be made ahead of time and stored in the freezer for up to 3 months.
