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)

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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