Two 10–12 inch / 22–24 centimeter rounds

Yield

Tools:Sieve, mixing bowl, whisk, rubber spatula, pastry bag,

plain tip, metal spatula, parchment paper or silicone mat

Pans:Baking sheet

Equipment

Making a dacquoiseMounting egg whites

(monter les blancs)Making a meringueUsing a piping bag

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Learning OutcomesFY

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Used as a base or for layered cake, dacquoise is a traditional preparation from the region surrounding the town of Dax in southwestern France. Due to the high sugar content of dacquoise, sometimes the paper is difficult to remove. To fix this problem turn the cooked dacquoise over and moisten the parchment paper with simple syrup until it is easily peeled off.

© Le Cordon Bleu International

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Quantity Ingredient

U.S. Metric

5 oz 150 g Almond powder

7½ oz 225 g Powdered sugar

¼ fl oz 5 ml Vanilla or 1 bean

1½ oz 50 g Flour

6 pcs 6 pcs Egg whites

2½ oz 75 g Sugar

1. Preheat the oven to 375°F (190°C).2. Prepare a baking sheet by lining it with parchment

paper or a silicone mat.3. Sift the almond powder, sugar, flour, and vanilla

together. Set aside.4. Make a meringue: Beat the egg whites to soft

peaks. Gradually incorporate the sugar until the meringue is firm and glossy, and the sugar granules cannot be felt when the meringue is rubbed between two fingers.

5. Fold in the sifted ingredients until just combined.6. Transfer the mixture to a pastry bag fitted with

a plain tip and pipe the shapes required for the recipe onto a prepared baking sheet. Alternatively, spread the mixture into a prepared mold.

7. Dust the piped shapes with powdered sugar. Bake them until they are lightly golden (approximately 20 to 25 minutes). Remove the baking sheet from the oven and transfer the parchment paper with the dacquoise to a rack to cool. Reserve at room temperature.

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Method

NoteYou have now completed a Dacquoise Meringue (Biscuit Dacquoise). See Classic Recipes for full recipes featuring Dacquoise Meringue including Lemon and Strawberry Mousse Cake (Gâteau Pacifique) and Hazelnut Buttercream Meringue Cake (Succès).

© Le Cordon Bleu International

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