Dacquoise (Almond Meringue Disc with Butter Cream Filling)
Dacquoise is a French confection made by folding almond flour into a stiff egg white meringue, piping the mixture into flat discs, and baking until the surface forms a thin, crisp shell. Inside, the almond oils keep the texture chewy and slightly sticky, creating a contrast between the crackly exterior and the dense interior. Two of these discs sandwich a layer of buttercream, which adds richness and binds the halves together. In Korean cafes, dacquoise has been miniaturized into bite-sized individual pieces, often wrapped for takeaway, and they have become one of the most popular accompaniments to afternoon coffee. The combination of textures - the snap of the shell, the chew of the almond meringue, the smoothness of the cream - makes each small piece surprisingly satisfying.
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Instructions
- 1
Preheat oven to 170C and sift almond flour with powdered sugar.
- 2
Whip egg whites with sugar gradually to stiff peaks.
- 3
Fold in dry mix gently and pipe into rounds.
- 4
Dust tops with powdered sugar, bake 16-18 minutes, then cool.
- 5
Beat softened butter with milk and vanilla into a smooth cream.
- 6
Sandwich buttercream between meringue shells.
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