1 hr 10 mins
This recipe is from one of my hero's, Alice Medrich. It is a simple nut-meringue based cake layer, that can be filled and coated with anything. It needs to sit for several hours after filling or coating with your favorite mousse or buttercream, so that the filling/coating can soften the texture. It will be like cardboard if you omit this step. This is not a dessert in itself - it is the basis for many different desserts.
My Private Note
Units: US | Metric
- 1Preheat the oven to 325 degrees F.
- 2Prepare a sheet pan or two 9" round cake pans by lining them with parchment paper.
- 3Do not grease them!
- 4In your food processor, pulverize the toasted nuts with the flour until a fine meal forms.
- 5Add 2/3 cup of the sugar and pulse just to mix.
- 6Set aside.
- 7In a large, clean, dry mixing bowl, combine the egg whites and cream of tartar.
- 8Beat at medium speed until soft peaks form, then turn the speed to high and gradually beat in the remaining sugar; beat until stiff, but not dry.
- 9Fold the nut mixture gently into the meringue.
- 10Spread the dacquoise into the prepared pans.
- 11Bake for about 30-35 minutes, or until golden brown and springy to the touch.
- 12Cool the dacquoise in the pan on a rack.
- 13The dacquoise may be made, left in the pan, covered well and stored at room temperature for up to 2 days before adding a filling or buttercream.
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Nutritional Facts for Hazelnut Dacquois
Serving Size: 1 (774 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2757.2
- Calories from Fat 1555
- Total Fat 172.8 g
- Saturated Fat 12.6 g
- Cholesterol 0.0 mg
- Sodium 454.9 mg
- Total Carbohydrate 262.1 g
- Dietary Fiber 27.9 g
- Sugars 214.1 g
- Protein 73.7 g