There Dacquoise it is a classic base of French pastry: a disc made from whipped egg whites and dried fruit flour that give life to a fragrant meringue biscuit on the outside and soft on the inside. The Dacquoise can be covered with a layer of mousse or overlaid and stuffed with whipped ganache, Custard, with butter or simple whipped cream. It is used as a superficial or intermediate layer of some cakes but it is also interesting in a spoon dessert, to have a crunchy note to act as a contrast. Indulge yourself and try to plunge into French pastries and delight your guests with this delicious dessert.

Preparation

1

Take the almonds, pour them into a blender and reduce them to flour; add the 00 flour and 60 g of powdered sugar. Continue to mix.

2

Place the egg whites in a bowl and, with an electric mixer, whip them until stiff at medium speed.

3

Also add the 50 g of granulated sugar when the egg whites begin to turn white and fluffy.

4

Continue with the electric whisk at maximum speed until a homogeneous mixture is obtained.

5

Stop the whips and add the mix of almond flour and sugar; mix with the help of a spatula, from bottom to top to prevent the mixture from disassembling.

6

At this point add the flour 00 and continue mixing.

7

Continue until the mixture is smooth and without lumps.

8

Transfer the cream obtained into a piping bag with a smooth nozzle.

9

Place a sheet of parchment paper on a baking tray: create two circles of about 1 cm in height each (alternatively pour the mixture directly onto the baking tray and level it gently with a spatula). Bake in the oven at 180 ° for about 7/10 minutes, remove from the oven and allow to cool.

Accessories

• Mixer
• Spatula
• Bowl
• Electric whips
• Sac à poche
• Greaseproof paper
• Baking tray

Tips and tricks

• There are numerous variations to this dessert, just replace the almond flour with the favorite one: Dacquoise with hazelnut, chocolate, coconut combined with both chocolate and different fruits; with pistachio.
• Pair it with raspberry mousse or berries in general, you won’t regret it!
• Add vanilla, ground coffee or lemon zest or other citrus fruits for a fresher effect. But be careful: these aromas will be put on the surface just before putting the Dacquoise in the oven and not inserted into the dough because they will release their oils during cooking, ruining it.
• Since it is also very good on its own, it is a great way to recover leftover egg whites from other preparations.

storage

The Dacquoise should be consumed as soon as it is made. Alternatively, it can be stored in the refrigerator, inside an airtight container, for a maximum of 1 day.

History

The name derives from the city of Dax, in south of Franceplace where she is believed to have been born.

Often used as a base for multi-level desserts, Dacquoise is perfect to be alternated with layers of delicious chocolate or caramel creams and whipped cream. The wetter consistency, in fact, allows the filling to blend better with the base, for a high quality result. These features and its simple preparation make it an excellent solution to replace the sponge cake in the creation of classic desserts of the Italian tradition for an imaginative and very greedy effect.