Why You’ll Love This Recipe
- Delicate Texture: Crisp yet airy almond meringue layers with creamy filling create a wonderful contrast.
- Versatile Filling: Customize with chocolate ganache or any favorite cream or fruit filling.
- Elegant Presentation: Perfect for special occasions and impressing guests.
- Make Ahead: Layers can be prepared in advance and assembled when ready.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 large egg whites
- 1 ½ cups granulated sugar
- 1 ½ cups almond flour
- ½ teaspoon cream of tartar
- 2 cups unsweetened heavy cream
- 1 teaspoon vanilla extract
- 1 cup chocolate ganache (or filling of your choice)
- Powdered sugar for dusting (optional)
Directions
- Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper.
- Beat egg whites on medium speed until frothy. Add cream of tartar and continue beating.
- Gradually add granulated sugar, about a tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in almond flour without deflating the meringue.
- Pipe circles onto prepared baking sheets using a piping bag (about three circles per layer).
- Bake for about 1 hour until meringues are dry and crisp.
- Turn off oven and let meringues cool inside for 1 hour. Once cool, carefully lift them from parchment.
- Whip heavy cream and vanilla extract until soft peaks form.
- Assemble layers by placing a meringue round on a plate, spreading whipped cream, then adding chocolate ganache or your chosen filling. Repeat for all layers.
- Chill the assembled dacquoise in the refrigerator for at least 1 hour to set.
- Before serving, dust the top with powdered sugar for a beautiful finish.
Servings and Timing
Servings: 8
Prep Time: 15 minutes
Bake Time: 1 hour
Cooling Time: 1 hour
Assembly & Chilling: 15 minutes + 1 hour
Total Time: Approximately 3 hours 15 minutes
Variations
- Filling Options: Use fresh berries, fruit curds, or flavored whipped cream instead of chocolate ganache.
- Nut Variations: Substitute almond flour with hazelnut or pistachio flour for different flavors.
- Decorations: Top with toasted nuts, cocoa powder, or edible flowers.
- Chocolate Dacquoise: Add cocoa powder to the meringue for a chocolate twist.
Storage/Reheating
- Store assembled dacquoise in the refrigerator, covered, for up to 2 days.
- Meringue layers can be stored in an airtight container at room temperature for up to 3 days before assembly.
- Best served chilled; no reheating recommended.
FAQs
Can I use store-bought meringue shells?
Yes, but freshly made meringues offer the best texture and flavor.
How do I prevent the meringue from cracking?
Bake at a low temperature and allow cooling inside the oven to avoid sudden temperature changes.
Can I make this dairy-free?
Use coconut cream or dairy-free whipped toppings and substitute ganache accordingly.
How do I pipe perfect circles?
Use a round piping tip and steady hand; practice on parchment before piping the final shapes.
Can I freeze dacquoise?
It’s best enjoyed fresh as freezing may affect texture.
What if my meringue is sticky?
Bake longer or turn off oven and let meringues dry out fully inside.
Can I make mini dacquoises?
Yes, reduce baking time accordingly and pipe smaller circles.
Can I use powdered sugar instead of granulated?
Granulated sugar is necessary for stability in meringue.
What is cream of tartar’s role?
It stabilizes the egg whites and helps achieve stiff peaks.
Can I prepare the filling ahead?
Yes, both whipped cream and ganache can be prepared in advance.
Conclusion
This Dacquoise recipe creates a stunning, delicate dessert that marries crisp almond meringue with rich, creamy filling. Its elegant layers and customizable flavors make it perfect for celebrations or anytime you want to impress with a truly five-star dessert.
Dacquoise: An Amazing Ultimate Recipe for 5 Star Desserts
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking and Assembling
- Cuisine: French
- Diet: Vegetarian
Description
Dacquoise is a stunning layered dessert featuring crisp almond meringue rounds, luscious whipped cream, and rich chocolate ganache. Elegant and customizable, it’s perfect for special occasions.
Ingredients
6 large egg whites
1 ½ cups granulated sugar
1 ½ cups almond flour
½ teaspoon cream of tartar
2 cups unsweetened heavy cream
1 teaspoon vanilla extract
1 cup chocolate ganache (or filling of your choice)
Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper.
- Beat egg whites on medium speed until frothy. Add cream of tartar and continue beating.
- Gradually add granulated sugar, about a tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in almond flour without deflating the meringue.
- Pipe circles onto prepared baking sheets using a piping bag (about three circles per layer).
- Bake for about 1 hour until meringues are dry and crisp.
- Turn off oven and let meringues cool inside for 1 hour. Carefully lift them from parchment once cool.
- Whip heavy cream and vanilla extract until soft peaks form.
- Assemble layers by placing a meringue round on a plate, spreading whipped cream, then adding chocolate ganache or chosen filling. Repeat for all layers.
- Chill assembled dacquoise in refrigerator for at least 1 hour to set.
- Before serving, dust top with powdered sugar for a beautiful finish.
Notes
Use fresh meringue shells for best texture; store-bought can be used.
Bake at low temperature and cool inside oven to prevent cracking.
Substitute almond flour with hazelnut or pistachio flour for variation.
Use coconut cream or dairy-free toppings for dairy-free version.
Practice piping on parchment before final shapes for perfect circles.
Store assembled dacquoise refrigerated up to 2 days; meringue layers stored airtight at room temperature up to 3 days.
Freezing not recommended due to texture changes.
Extend baking or drying time if meringues are sticky.
Make mini dacquoises by piping smaller circles and reducing baking time.
Granulated sugar is needed for meringue stability; powdered sugar is not recommended.
Cream of tartar stabilizes egg whites and helps stiff peaks form.
Prepare whipped cream and ganache fillings ahead of time for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg
