Hazelnut Dacquoise
45 min
total
4
people
401
calories per serving
Ingredients
4 people
- 3.3 pcEgg (whites only)
- 66.7 gWhite sugar
- 100 gHazelnut (roasted and blended)
- 20 gCorn starch
- 100 gIcing sugar (sifted)
Method
A crispy outer crust hiding a soft, airy heart. The smell of roasted hazelnuts perfectly balances the sweetness of the sugar.
- 1
Roast hazelnuts at 150°C for 10 minutes. Rub to remove skins, then blend finely with cornstarch to obtain a dry powder.
- 2
Whisk egg whites. When they start to foam, stiffen with granulated sugar until firm, glossy peaks form.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48 hours in an airtight container at room temperature, away from humidity.
4.4
45 reviews
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