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

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.

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.

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.

Dacquoise, macarons, genoise, and sponge cakes can all be made ahead of time and stored in the freezer for up to 3 months.

Serving: 100g | Calories: 275kcal