Dacquoise (Almond Meringue Disc with Butter Cream Filling)
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Two flat discs of almond meringue sandwiching buttercream make a dacquoise, the kind Korean cafes sell bite-sized and individually wrapped.
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The thin outer shell dries enough to crackle under a finger, while the almond fat keeps the inside chewy. This filling is a plain buttercream of butter, milk, and vanilla, which makes it easy to swap in matcha or pistachio.
Ingredients
Instructions
- 1
Preheat the oven to 170C and line a baking tray with parchment.
Sift 80 g almond flour with 70 g powdered sugar until no lumps remain, because heavy bits can deflate the meringue later.
- 2
Whip 3 egg whites until foamy, then add 90 g sugar in three additions.
Continue beating until the meringue looks glossy and holds upright stiff peaks, then stop before it turns grainy.
- 3
Add the sifted dry mixture to the meringue and fold with a spatula in broad motions.
Mix only until white streaks disappear, keeping as much air as possible for a chewy, light center.
- 4
Transfer the batter to a piping bag and pipe flat rounds of even size.
Dust the tops lightly with powdered sugar and bake for 16-18 minutes, until the surface is dry and lightly set.
- 5
Let the baked shells sit on the tray for 5 minutes, then move them to cool completely.
Do not peel them while warm, because the bases can tear before they firm up.
- 6
Beat 80 g softened unsalted butter until smooth, then mix in 20 ml milk and 1 tsp vanilla extract gradually.
Sandwich the cream between matching shells and chill for 30 minutes so the filling sets.
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