Dacquoise is a French dessert made of meringue layered with whipped cream or buttercream. It is usually flavoured with nuts, coffee, chocolate, or fruit. Dacquoise can be served as a cake or tart, or as individual biscuits.
Ingredients
- 3 egg whites
- 150g caster sugar
- 100g ground almonds
- 40g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 250ml double cream
- 100g icing sugar
- 1/2 teaspoon vanilla extract
Method
- Preheat the oven to 180C/350F/Gas 4.
- Line a baking sheet with parchment paper.
- In a clean, dry bowl, whisk the egg whites until stiff peaks form.
- Gradually add the caster sugar, whisking until the mixture is thick and glossy.
- Fold in the ground almonds, flour, baking powder, and vanilla extract.
- Spread the mixture onto the prepared baking sheet and bake for 20 minutes, or until golden-brown and crisp.
- Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, whisk together the double cream, icing sugar, and vanilla extract until thick and creamy.
- To assemble, place one disc of meringue onto a serving plate or cake stand, spread with a layer of whipped cream, then top with another disc of meringue. Repeat the process until all the meringues and cream are used up.
- Serve immediately.
Potential changes & improvements
Dacquoise can be flavoured with a variety of different nuts, coffee, chocolate, or fruit. Try adding some chopped hazelnuts, almonds, or pistachios to the meringue mixture, or stirring in some cocoa powder, coffee, or fruit purée. You could also try using different flavours of buttercream or whipped cream, such as chocolate, coffee, or fruit.
What other food it works well with
Dacquoise goes well with a variety of other foods. Try serving it with fresh fruit, berries, or a fruit coulis. It also goes well with chocolate sauce, coffee, or a liqueur.
Common Mistakes
When making dacquoise, be sure to use a clean, dry bowl and whisk for the egg whites. Any traces of grease or water will prevent the egg whites from stiffening properly. Be careful not to over-mix the meringue mixture, as this will result in a tough dacquoise. When assembling the dacquoise, be sure to let the whipped cream or buttercream come to room temperature first, as this will make it easier to spread.
Nutritional Information
Dacquoise is a high-fat, high-sugar dessert and is therefore not particularly healthy. However, it can be made with lower-fat alternatives such as skimmed milk or low-fat margarine. If you are watching your weight, you could try using a smaller amount of whipped cream or buttercream, or using a sugar-free meringue mixture.
Allergens
Dacquoise contains egg, milk, nuts, and wheat. It may also contain traces of soy, peanuts, and tree nuts.