Dacquoise is a base of the pastry, prepared with meringue and dried fruits. In general, it is possible to use different types of dried fruits according to the taste you need. Dacquoise is, in fact, used as an insert in modern cakes (those prepared in rings, such as Bavarian cakes) in replacement (or integration) of sponge cake. For a good result of the Dacquoise, I suggest you pay particular attention to the cooking that must be short and at high temperature to preserve the product's humidity. This recipe will allow you to obtain a Dacquoise cookie of the right consistency. Remind that you can change the type of dried fruit flour, always keeping the same weight.
Servings: disks 20cm diameter
- Stand Mixer
- Baking Sheet
- 200 gr Natural Almond Flour
- 150 gr Icing Sugar Quantity 1
- 140 gr Egg Whites
- 200 gr Icing Sugar Quantity 2
- 1 pod Vanilla
- Mix the almond flour with the icing sugar (quantity 1).
- Beat egg whites, icing sugar (quantity 2), and the vanilla pulp in a stand mixer
- At the end of whipping, add the almond flour and sugar previously sifted, gently stirring with a spatula.
- Pour the mixture on greaseproof paper and roll it out to ½ cm thick.
- Bake at 220°C for 5 minutes and finish baking at 170°C for another 10 minutes with the oven door slightly open.
The peculiarity of Dacquoise is to soak up the humidity of the creams used as filling, thus developing a very soft and pleasant texture to chew. Unlike the egg biscuit, dacquoise blends into the structure of the cake, while the biscuit maintains its distinct texture.
Serving: 100g | Calories: 257kcal | Carbohydrates: 39g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 23mg | Fiber: 2g | Sugar: 35g | Calcium: 42mg | Iron: 1mg
Translated from Italian with Love