Hazelnut Dacquoise

A crispy outer crust hiding a soft, airy heart. The smell of roasted hazelnuts perfectly balances the sweetness of the sugar.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 398
• Protein: 9 g
• Carbs: 49 g
• Fat: 18 g

Ingredients

• 3.3 piece Egg ( whites only )
• 66.7 g White sugar
• 100 g Hazelnut ( roasted and blended )
• 20 g Corn starch
• 100 g Icing sugar ( sifted )

Instructions

1. Nut preparation

   Roast hazelnuts at 150°C for 10 minutes. Rub to remove skins, then blend finely with cornstarch to obtain a dry powder.

2. Whisking whites

   Whisk egg whites. When they start to foam, stiffen with granulated sugar until firm, glossy peaks form.

3. Folding powders

   Pour the hazelnut-starch mix and sifted icing sugar over the meringue. Fold gently with a spatula, lifting the mixture to avoid deflating the whites.

4. Piping and baking

   Pipe the mixture onto a baking sheet. Bake at 170°C. The biscuit is ready when golden, dry to the touch but still soft inside.

Chef's tips

• Don't blend the hazelnuts for too long, or they will release oil.
• The peaks must be firm: if you turn the bowl upside down, nothing should move.

Storage

Keep for 48 hours in an airtight container at room temperature, away from humidity.