Ingredients for Dacquoise
- 6 large egg whites
- Cream Of Tartar
- 1 cup granulated sugar
- Cornstarch
- Ground Almonds
- Egg Yolks
- Vanilla
- Instant Coffee Crystals
- Cocoa
- Butter
- Whipping Cream
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How to Make Dacquoise
- Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
- In a large, clean bowl, beat egg whites with an electric mixer until stiff peaks form. Gradually add the sugar, beating until glossy and stiff.
- Gently fold in the almond flour (or hazelnut flour) and almond extract, being careful not to deflate the egg whites.
- Divide the batter evenly between the two prepared baking sheets, spreading it into two even circles (about 6-8 inches in diameter).
- Bake for 20-25 minutes, or until the meringues are golden brown and firm to the touch.
- Let the meringues cool completely on the baking sheets.
- Once cooled, carefully peel the meringues off the parchment paper.
- Whip the heavy cream with powdered sugar until stiff peaks form. Gently fold in the raspberry jam (or your preferred filling).
- Spread half of the whipped cream mixture onto one meringue layer. Top with the second meringue layer and frost the top with the remaining whipped cream.
- Garnish as desired and enjoy your exquisite Dacquoise!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
154g
Fat
96g
Carbs
14g
