Hazelnut Dacquois

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READY IN: 1hr 10mins
YIELD: 1-2 cakes
UNITS: US

INGREDIENTS

Nutrition
  • 10
    ounces toasted hazelnuts, skins rubbed off (or 5 oz. toasted almonds and 5 oz. toasted hazelnuts)
  • 2
    tablespoons flour
  • 1
    cup egg white, at room temperature,about 7 from large eggs,plus
  • 2
    tablespoons egg whites
  • 12
    teaspoon cream of tartar
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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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