Dacquoise
The Dacquoise is a sophisticated French dessert that beautifully combines crisp, airy layers of nutty meringue with a velvety vanilla buttercream filling. Made with ground almonds or hazelnuts and delicately layered with rich, custard-based buttercream, this elegant cake delivers a satisfying contrast of textures and flavors. Each bite offers the perfect mix of nuttiness and creamy sweetness, making it a show-stopping centerpiece for any special occasion. With garnished chopped nuts for added crunch and its stunning presentation, this dessert is as visually appealing as it is delicious. Whether you're hosting a dinner party or simply indulging in a homemade treat, the Dacquoise is sure to impress. Give this French patisserie classic a try, and experience the delicate artistry of meringue desserts!
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Recipe Information
Ingredients
- 6 large Egg whites
- 200 grams Granulated sugar
- 75 grams Powdered sugar
- 150 grams Ground almonds (or hazelnuts)
- 30 grams All-purpose flour
- 200 grams Unsalted butter
- 4 large Egg yolks
- 125 milliliters Whole milk
- 100 grams Granulated sugar (for buttercream)
- 1 teaspoon Vanilla extract
- 50 grams Chopped nuts (optional for garnish)
Instructions
Preheat your oven to 150°C (300°F). Line three baking sheets with parchment paper and draw three circles (about 20 cm/8 inches in diameter) on the paper as a guide.
In a clean, dry bowl, whisk the egg whites at medium speed until they form soft peaks. Gradually add the granulated sugar, one tablespoon at a time, and continue whipping until stiff, glossy peaks form.
In a separate bowl, sift together the powdered sugar, ground almonds (or hazelnuts), and flour. Gently fold this dry mixture into the meringue in three additions, being careful not to deflate the batter.
Transfer the meringue mixture into a piping bag fitted with a round tip. Pipe the batter within the circles drawn on the parchment paper, spreading it evenly to form uniform discs.
Bake the meringue layers at 150°C (300°F) for 1 hour, then reduce the heat to 120°C (250°F) and bake for an additional 30 minutes. The layers should be crisp and dry. Allow them to cool completely on wire racks.
To make the buttercream, start by whisking the egg yolks in a heatproof bowl until they are pale and creamy. In a saucepan, combine the milk and granulated sugar, then heat until the sugar dissolves and the milk is just about to simmer.
Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard. Do not let it boil.
Remove the custard from heat and let it cool to room temperature. Meanwhile, in a separate bowl, beat the softened butter until creamy. Gradually add the cooled custard to the butter, beating until smooth and fluffy. Stir in the vanilla extract.
To assemble the Dacquoise, place one meringue layer on a serving plate. Spread a thin layer of buttercream on top. Repeat with the second and third layers, spreading buttercream between each layer and on the top and sides of the cake.
Optional: Press chopped nuts into the sides of the cake or sprinkle them on top for garnish.
Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the buttercream to set. Serve chilled and enjoy!
Nutrition Facts
Calories |
4594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.9 g | 379% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1196 mg | 399% | |
| Sodium | 444 mg | 19% | |
| Total Carbohydrate | 454.6 g | 165% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 391.4 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 758 mg | 58% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
