A dacquoise is nutty, airy, has a slight chewiness and a delicate crispy exterior.  Much like a macaron, it is also made by folding finely ground nuts and sugar through a meringue. The dacquoise provides lightness to desserts and a nice alternative to a classic or separated sponge, providing a more interesting texture and flavor as well  as an opportunity for gluten-free layers. 

Dacquoise

The almond dacquoise is the classic version of dacquoise, but feel free to be creative in dry additions.  Simply replace a portion of the ground nut component with a similar size and texture.  Desiccated coconut, various nut meals, even seeds can create interesting textures and flavors.

Ingredients:

• Sugar 2.5 ounces (70gr) 

• Egg Whites 7 each (200gr) 

• Confectioners Sugar 7 ounces (200gr) 

• Almond Flour 6.5 ounces (180gr) 

Directions:

• Preheat the oven to 360°F.  Line sheet pans with parchment and fit a 1/2 inch plain piping tip to a pastry bag.

• Sift the nut meal and confectioners sugar at least twice through to aerate.  If there are large particles of nuts, a food processor may be helpful; be careful not to grind to a paste.

• In the bowl of a stand mixer with a whisk attachment, beat the egg whites on moderate speed until soft peak.  Lower the speed and gradually add the sugar, continuing to beat until dissolved.   Raise the speed to moderate-high and beat until firm peak.  Take care not to over-whip the meringue.

• Transfer the meringue into a large bowl.  Again sift the nut mixture over the meringue and fold, being careful to not deflate the batter.  

• Pipe the mixture or spread with an offset spatula onto a lined baking sheet. 

• Bake until the middle is golden brown. 

• Allow to cool completely at room temperature before use or wrapping for freezer storage (up to 3 months).