Dacquoise (Almond Meringue Disc with Butter Cream Filling)
Quick answer
Dacquoise is a French confection originating in the town of Dax in the southwest, made by folding almond flour into stiff beaten egg whites, piping the batter into flat d...
What makes this special
- Almond meringue sheets bake into a dry outer shell with a soft and chewy interior texture.
- Almond meringue sheet is crisp on the outside and chewy within
- Buttercream filling slowly absorbs into sheets during refrigeration
Key ingredients
Core cooking flow
- 1 Preheat the oven to 170C and line a baking tray with parchment.
- 2 Whip 3 egg whites until foamy, then add 90 g sugar in three additions.
- 3 Add the sifted dry mixture to the meringue and fold with a spatula in broad motions.
Dacquoise is a French confection originating in the town of Dax in the southwest, made by folding almond flour into stiff beaten egg whites, piping the batter into flat discs, and baking until the surface forms a thin, dry shell. That outer layer cracks cleanly underfoot, while the almond oils inside keep the meringue moist and chewy, so two distinct textures inhabit the same bite. Two discs are sandwiched around a layer of buttercream, which provides richness and holds the halves together; the filling varies widely, vanilla, matcha, pistachio, or fruit curd depending on the baker. In Korean cafes, dacquoise has been scaled down to single-portion bite-sized pieces and individually wrapped for takeaway, a format that has made them one of the most popular items alongside afternoon coffee. The key to the right texture is folding the almond flour into the meringue without deflating it, preserving the open crumb that gives each piece its characteristic chew.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Prep
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.
- 4Season
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.
- 5Heat
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.
- 6Season
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.
After the steps
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