Chocolate Dacquoise

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Yield: Ten to 12 4" discs

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Made from egg whites whipped to fluffy peaked clouds, Dacquoise are a type of nut meringue that can be used as the base for so many desserts.

Classic dacquoise are filled with fresh buttercream or ganache and stacked in layers. As they sit, the crisp interior melts to a decadently soft center, both different and delightful.

Chocolate Dacquoise

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Hands-on time:
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Yield: Ten to 12 4" discs
Published: 01/27/2013

Ingredients

  • 6 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 3/4 cup granulated sugar, superfine preferred
  • 3/4 cup nut flour (almond and hazelnut are good choices here)
  • pinch of salt
  • 1/3 cup unsweetened cocoa powder

Directions

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1) Preheat the oven to 225°F and line two baking sheets with parchment paper.

2) Place the egg whites and cream of tartar in the bowl of a stand mixer and beat on medium speed until fine bubbles form. Increase the speed to medium-high and whip until soft peaks form.

3) Slowly add the sugar and whip until the meringue is stiff but not dry.

4) In a small bowl, whisk together the nut flour, salt, and cocoa powder. Sprinkle over the meringue and mix for 30 seconds on low speed.

5) Remove from the mixer and use a wide spatula to finish folding the ingredients together until you have a smooth, thick, evenly mixed batter.

6) Using a piping bag or small spatula, spread the batter onto the parchment, spreading to about 3 1/2" circles. Leave about 1" between the circles.

7) Bake the discs in the oven for at least 60 minutes. You can then turn off the oven, crack the oven door open, and leave the discs to dry in the oven for a few hours, or up to overnight.

8) Fill the dacquoise with your choice of filling, as you would fill a whoopie pie or sandwich cookie. Buttercream, jam, ganache, and hazelnut spread like Nutella make divine fillings.

9) Store at room temperature for up to 3 days.

Yield: 10 to 12 medium (4") discs.

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