Hazelnut Dacquoise
Crisp, cloud-light meringue discs bolstered by toasted hazelnut flour, layered with praline buttercream — crunchy at the edges, chewy at the center, and with a richness that slowly gives way to the clean lift of whipped sugar.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
If starting from whole hazelnuts: roast at 175 C (350 F) for 12-15 minutes, rub in a kitchen towel to remove skins, then pulse in a food processor with the icing sugar until fine but not paste. If using pre-ground hazelnut flour: spread on a tray and toast at 160 C for 8-10 minutes, stirring once, until fragrant and lightly golden. Cool completely before using.
In a scrupulously clean, dry bowl, whip egg whites with salt on medium speed until frothy and opaque. Increase to medium-high and add caster sugar one tablespoon at a time over 3-4 minutes. Continue whipping until the meringue is stiff, very glossy, and the sugar is completely dissolved (rub between fingertips — no grittiness). The meringue should stand in firm peaks that do not droop at all.
Sift icing sugar over the toasted hazelnut flour and stir to combine. Working quickly, fold the hazelnut mixture into the meringue in three additions using a large metal spoon or flat spatula. Cut through the center, sweep under, and flip — do not stir in circles. The mixture will deflate somewhat; this is expected. Stop when no streaks of white meringue are visible.
Preheat oven to 150 C (300 F) fan. Draw three 20cm circles on baking paper, flip the paper over. Pipe or spread the batter evenly within the circles to about 1.5cm thick. Bake 30-35 minutes until lightly golden on the surface and firm to the touch. Turn off the oven and prop the door open 2cm; leave the dacquoise inside for 30 minutes to dry out slowly. This gives the characteristic dry crust with chewy interior.
Beat softened butter until very pale and fluffy, about 5 minutes. In a separate bowl, whisk egg yolks until pale. Make a pâte à bombe: boil caster sugar with a little water to 121 C (250 F) soft-ball stage, then pour slowly onto whisking yolks. Whip until cool. Beat the pâte à bombe into the butter gradually, then beat in the praline paste. The buttercream should be smooth, pipeable, and hold a firm peak. Assemble the dacquoise: dacquoise disc, buttercream, dacquoise, buttercream, dacquoise. Chill 1 hour before cutting.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.