SEARCH

5 Ingredients or Fewer

PISTACHIO DACQUOISE

by:
February 25, 2021
3
2 Ratings
Photo by Adam Schihab
  • Prep time 1 hour 30 minutes
  • Cook time 10 minutes
  • Serves 10
Author Notes

A dacquoise (French: [dakwɑz]) is a cookie or cake made with layers of almond and hazelnut meringue on a buttery biscuit base
The term dacquoise can also refer to the nut meringue layer itself. Here are excellent Pistachio dacquoise recipes that you can use to insert many different kinds of entremets cake. This item is without any food colouring. I did blend pistachios from a grinder and make it into a powder; it works really well. You can try it out with almond, Hazelnut, Pistachios and let me know how it turns up. Pistachio dacquoise
This can be eaten alone
—Adam Schihab

Continue After Advertisement
Ingredients
  • 100 grams egg white
  • 100 grams caster sugar
  • 110 grams pistachios powder
  • 35 grams Pastry flour
  • 70 grams Icing sugar
Directions
  1. Whip the egg white, salt at a higher speed in the kitchen aid approximately for 2 minutes and add sugar gradually, then increase the speed to make it
  2. For Pistachios, add grinder then combine with flour and icing sugar.
  3. Pipe into silicone mat shape you like then bake it at 160 C in fan rotate oven for approximately 10 to 15 minute. For more details recipes
Tags:
Contest Entries

See what other Food52ers are saying.

More Great Recipes

Cardamom Wreath (Kardemommekrans) From ‘Scandinavian From Scratch’

Torta Rogel (Rogel Cake)

Maman's Cookie Tiramisù

Strawberry Snitter

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

1 Review

Write a Review
GG October 19, 2023
I'm sure this recipe is well intended and I don't doubt that you made a wonderful dacquoise, but this is incomprehensible. How long are we meant to whip the egg whites at high speed after adding the sugar? And/or what consistency should we whip the egg whites to (soft/medium/stiff peaks? Stiff but not dry?) before *and* after adding the sugar?
What consistency are we looking for in the ground pistachios? Are we adding the sugar and pastry flour to the grinder along with the pistachios, or mixing them all together afterward?
What indicators are we meant to look for to know that the dacquoise is finished baking?
Any of these details are things I could perfectly understand leaving out of your notes for your own personal reference on how to make this recipe, as you probably already have the answers in mind, but please remember we don't have access to the things you know unless you tell us.