Dacquoise (Almond Meringue Cake) Recipe
Learn how to make this delightful Dacquoise, a classic French dessert made with layers of almond meringue and a rich buttercream filling.
Equipment
- 1 Stand mixer For whipping the meringue
- 1 Parchment paper To line the baking sheets
- 2 Baking sheets For baking the meringue layers
Ingredients
- 200 g Almond flour
- 300 g Icing sugar Sifted
- 6 Egg whites At room temperature
- 150 g Granulated sugar
- 250 g Unsalted butter Softened
- 200 g Icing sugar Sifted
- 2 tbsp Coffee Brewed and cooled
Instructions
- Preheat the oven to 150°C (300°F) and line baking sheets with parchment paper.
- In a large bowl, mix almond flour and icing sugar together.
- In a stand mixer, beat egg whites until soft peaks form, gradually adding granulated sugar until stiff and glossy peaks form.
- Gently fold the almond mixture into the meringue until just combined.
- Spread the mixture evenly onto the prepared baking sheets to form 2 or 3 equal-sized circles.
- Bake for about 60 minutes until firm and lightly golden, then cool completely.
- In a bowl, beat softened butter until light and fluffy.
- Gradually add icing sugar to the butter, beating well after each addition.
- Mix in the brewed coffee until smooth and well combined.
- Place one meringue layer on a serving plate, spread a generous amount of buttercream over the layer.
- Repeat the process with the remaining layers, finishing with buttercream on top.
- Refrigerate the cake for at least 2 hours before serving to allow flavors to meld together.
Notes
Ensure egg whites are at room temperature for better volume in the meringue.
Nutrition
Serving: 100gCalories: 550kcalCarbohydrates: 45gProtein: 8gFat: 40gSaturated Fat: 20gCholesterol: 110mgSodium: 30mgPotassium: 120mgFiber: 2gSugar: 35gVitamin A: 47500IUCalcium: 800mgIron: 0.2mg
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