Hazelnut Dacquois
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Yields:
-
1-2 cakes
ingredients
- 10 ounces toasted hazelnuts, skins rubbed off (or 5 oz. toasted almonds and 5 oz. toasted hazelnuts)
- 2 tablespoons flour
- 1 cup granulated sugar
- 1 cup egg white, at room temperature,about 7 from large eggs,plus
- 2 tablespoons egg whites
- 1⁄2 teaspoon cream of tartar
directions
- Preheat the oven to 325 degrees F.
- Prepare a sheet pan or two 9" round cake pans by lining them with parchment paper.
- Do not grease them!
- In your food processor, pulverize the toasted nuts with the flour until a fine meal forms.
- Add 2/3 cup of the sugar and pulse just to mix.
- Set aside.
- In a large, clean, dry mixing bowl, combine the egg whites and cream of tartar.
- Beat 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.
- Fold the nut mixture gently into the meringue.
- Spread the dacquoise into the prepared pans.
- Bake for about 30-35 minutes, or until golden brown and springy to the touch.
- Cool the dacquoise in the pan on a rack.
- The 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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RECIPE SUBMITTED BY
P48422
United States