The DACQUOISE is a French dessert that wins you over at first bite with its timeless elegance. Made from whipped egg whites, sugar and finely ground nuts — traditionally almonds or hazelnuts — it is characterised by a unique texture: crisp on the outside and soft, almost melting, on the inside.
Its delicate and aromatic flavor makes it an ideal base for refined sweets, often filled with buttercreams, ganaches or mousses that enhance its lightness without overpowering it.
The slightly golden surface and airy structure tell the story of French pastry art, where technique and simplicity meet in perfect balance.
Perfect as a celebration cake or a plated dessert, the Dacquoise is a classy choice, able to transform a few selected ingredients into a sophisticated, harmonious and irresistible sweet.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 2 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 large egg whites egg whites (at room temperature)
- 9 tbsp + 1 tsp granulated sugar
- 1 cup almond flour
- 1 tbsp all-purpose flour (type 00)
- 2 1/2 tbsp rice flour
What you’ll need for the Dacquoise
- 2 Bowls
- 1 Electric mixer
- 1 Whisk
- 1 Spatula
- 1 Piping bag
- Parchment paper
Preparing the Dacquoise
In a bowl place the egg whites at room temperature and beat them to stiff peaks with about 60 g of sugar (approximately 5 tbsp).
In another bowl pour the almond flour, 50 g of sugar (about 4 tbsp), the rice flour and the all-purpose (00) flour. Whisk them together well.Gently fold the whipped egg whites into the dry mixture little by little, mixing from the bottom upwards to avoid deflating the batter.
On a baking sheet lined with parchment paper, draw 2 circles using the edge of a bowl of about 7 1/8 in (18 cm) in diameter and turn the parchment so the ink does not come into contact with the batter.
Fill a piping bag with the mixture and follow the outline of the circles, filling them in. If you don’t have a piping bag you can use a spoon. The important thing is to distribute the meringue to the same height so it bakes evenly.Bake in a preheated conventional oven at 356°F for 10 minutes, then reduce to 320°F and bake for another 10 minutes.
Once baked, take the Dacquoise out of the oven and let it cool completely before removing it from the parchment paper.
Storage
At room temperature
Only if not filled, up to 24 hours, in a cool, dry place.
Wrapped in parchment paper and then placed in an airtight container.
In the refrigerator
Filled Dacquoise (with creams, mousse, ganache) 2–3 days, well covered.
Before serving, let it sit 15–20 minutes at room temperature to regain softness.
