Dacquoise
🛠 Equipment
- Piping bag with plain tip (10-12 mm)
- Parchment paper
- Two baking sheets
- Large mixing bowl
- Electric mixer or stand mixer
- Spatula
- Measuring tape or ruler
- Pastry ring (20 cm, optional)
- Offset spatula
🛒 Ingredients
| 150 g | Almond flour | |
| 50 g | Hazelnut flour | |
| 200 g | Powdered sugar | |
| 6 | Egg whites (at room temperature) | |
| 50 g | Granulated sugar | |
| 1 tsp | Vanilla extract | |
| 200 g | Unsalted butter (softened) | |
| 3 | Egg yolks | |
| 100 ml | Strong brewed coffee, cooled (or 2 tbsp coffee extract) | |
| 100 g | Sugar (for syrup) | |
| 3 tbsp | Water (for syrup) |
Preparation
Step 1: Preheat and prepare the pans
Preheat the oven to 160°C (320°F).
Cut two 20 cm circles from parchment paper (or draw two 20 cm circles with a pencil on the paper and flip it over).
Step 2: Mix the dry ingredients
Sift together the almond flour, hazelnut flour and powdered sugar into a large bowl.
Step 3: Whip the egg whites
In a clean bowl, whip the egg whites with an electric mixer.
When they start to foam, add the granulated sugar in three additions, beating continuously.
Continue until the whites are stiff and glossy, forming firm peaks.
Step 4: Fold in the dry ingredients
Add half the sifted nut mixture to the whites. Fold gently with a spatula, lifting the batter from the bottom.
Add the remaining mixture and the vanilla, and fold until just combined — the batter should be supple and flow like a ribbon.
Step 5: Pipe the disks
Transfer the batter to a piping bag fitted with a plain 10-12 mm tip.
Pipe in a tight spiral within the circles drawn on the parchment, starting from the center.
Lightly smooth the tops with an offset spatula.
Step 6: Bake the disks
Bake for 22 to 25 minutes. The disks should be lightly golden and firm to the touch.
Remove from the oven and let cool completely on a wire rack before peeling off the paper.
Step 7: Make the coffee buttercream
While the disks bake, prepare the syrup: in a small saucepan, heat the sugar and water to 118°C (soft-ball stage).
Meanwhile, whip the egg yolks in a stand mixer until pale and thick.
Slowly pour the hot syrup into the yolks in a thin stream while continuing to whip. Beat until completely cooled (about 10 minutes).
Add the softened butter piece by piece, whipping constantly.
Add the cooled coffee and whip for another 2 minutes until smooth and light.
Step 8: Assemble the dacquoise
Place one meringue disk on a serving plate.
Using a piping bag, generously pipe the coffee buttercream onto the disk in an even 1.5 cm layer.
Place the second disk on top, smooth side up.
Press down gently to level.
Step 9: Finish and chill
Spread a thin layer of buttercream over the top and sides using an offset spatula.
Refrigerate for at least 1 hour before serving.
Remove the dacquoise from the fridge 10 minutes before serving. Dust with powdered sugar or garnish with a few slivered almonds just before serving.
💡 Tips & variations
- Egg whites must be at room temperature for maximum volume.
- Sift the nut flours and powdered sugar together — this is key to a smooth, even dacquoise.
- Fold the dry ingredients in two additions, lifting the batter gently to avoid deflating the whites.
- The buttercream must be beaten for at least 5 minutes to become light and airy.
- Make the dacquoise a day ahead: chilling overnight blends the flavors and makes slicing easier.
❓ Frequently asked questions
How long does this recipe take?
1h05 min + 1h chilling (40 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
hard.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
