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Dacquoise Sponge (Biscuit Dacquoise) Recipe

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  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

Dacquoise Sponge, also known as Biscuit Dacquoise, is a light, airy nut-based meringue cake made from almond flour and whipped egg whites. This delicate, slightly crisp yet soft sponge is perfect for layering in elegant desserts, adding a subtle almond flavor and a crunchy texture contrast. The recipe yields a moist, golden-toned dacquoise that's ideal for sophisticated cakes and pastries.

Ingredients

Dry Ingredients

  • 180 gr Almond Flour (or almond meal)
  • 100 gr Powdered Sugar (sifted)

Wet Ingredients

  • 180 gr Egg Whites (about 6 egg whites)
  • 50 gr Caster Sugar

Instructions

  1. Preheat the Oven and Prepare Pan: Preheat your oven to 160℃ (325℉). Prepare a 30 x 40 cm (12 x 15 inch) silicone sheet pan or two lightly greased 20 cm (8 inch) pastry rings placed on a lined baking tray to prevent sticking.
  2. Combine Dry Ingredients: Sift together the almond flour and powdered sugar into a large bowl to ensure even mixing. If your almond meal is coarse, sift only the powdered sugar and then mix in the almond meal to retain the texture.
  3. Whip Egg Whites Initially: Place the egg whites in a stand mixer bowl fitted with the whisk attachment or use a large mixing bowl with a hand mixer. Whisk on medium speed for about 5 minutes until the whites are frothy, increased in volume, and turning white.
  4. Incorporate Caster Sugar While Whipping: Continue whisking on medium speed and gradually add the caster sugar one tablespoon at a time. After all the sugar is incorporated, increase mixer speed to high and whip for an additional 3 to 5 minutes until you achieve stiff peaks.
  5. Fold Dry Mixture into Meringue: Remove the bowl from the mixer. Gently fold about one-third of the almond flour and powdered sugar mixture into the meringue with a spatula, using careful motions to avoid deflating the airy mixture. Fold in the remaining mixture in one or two batches until just combined. The batter may deflate slightly, but avoid over-folding to keep the airiness.
  6. Spread Batter on Pan or Pipe into Rings: If using the silicone sheet pan, pour the dacquoise batter into the center and gently spread towards the edges with an offset spatula for an even layer. If using pastry rings, divide the batter equally into the rings and spread evenly or pipe a spiral using a pastry bag with a large round tip.
  7. Bake the Dacquoise: Place the prepared pan or rings in the preheated oven. Bake for 18 to 20 minutes for the sheet pan or 22 to 24 minutes for the pastry rings. The dacquoise should be golden on top but still soft to the touch.
  8. Cool Before Use: Remove from the oven and transfer to a wire rack. Allow to cool completely before using in your desired dessert recipes.

Notes

  • Note 1: If you don’t have a silicone sheet pan, you can use a baking tray lined with parchment paper instead.
  • Note 2: Whipping egg whites to the correct stage is essential for a stable meringue; look for white, frothy volume before adding sugar.
  • Note 3: Stiff peaks mean the egg whites hold firm peaks when the whisk is lifted; do not overbeat to avoid dryness.
  • Note 4: Folding gently preserves air bubbles which contribute to the light texture of dacquoise.
  • Note 5: Baking times vary depending on thickness and container; monitor golden color and softness to avoid overbaking.

Find it online: https://ivysrecipes.com/dacquoise-sponge-biscuit-dacquoise-recipe/