Dacquoise
20m prep 1h cook 1h ready
A light, airy French meringue cake layer made with toasted nuts and cornstarch. Baked at a low temperature until crisp, it is used as a component for dacquoise desserts.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ½ to ¾ cup toasted cooled nuts (whole or pieces), such as hazelnuts and almonds
- ⅓ cup (65g) superfine sugar
- 1 tablespoon (10g) cornstarch
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ cup (95g) superfine sugar
Let's Cook
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Step 1.
Combine in a food processor: ½ to ¾ cup toasted cooled nuts (whole or pieces), such as hazelnuts and almonds; ⅓ cup (65g) superfine sugar; 1 tablespoon (10g) cornstarch
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Step 2.
Pulse until the mixture has the consistency of fine cornmeal; do not overprocess, or the nuts will become oily. Beat in a large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form: 4 large egg whites; ½ teaspoon cream of tartar
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Step 3.
Very gradually add, 1 tablespoon at a time, beating on high speed: ½ cup (95g) superfine sugar
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Step 4.
Beat until the meringue holds very stiff peaks. Fold in the nut mixture. Shape and bake the layers as directed in Baked Meringue.
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