8 Egg whites
2 teaspoons Dried egg whites (optional)
9 1/2 ounces Granulated sugar
1/2 fluid ounce Vanilla extract
7 ounces Almond flour
1 ounce Cake flour
1. Whip the egg whites in a mixing bowl with whip attachment on medium speed until foamy. If using the dried egg whites, sift them with 4 ounces (120 grams) of the sugar and add to the whipping egg whites. Whip the egg whites until they hold a firm peak. Fold in the vanilla extract.
2. Stir the remaining 5 1/2 ounces (165) grams of the sugar into the almond flour and cake flour. Fold this mixture into the whipped whites with a rubber spatula.
3. Fill a pastry bag fitted with a medium to large tip with the mixture. Pipe it into 3 or 4 7-inch (17 centimeter) discs on a paper-lined sheet pan. (Or spread on a paper-lined half sheet pan.)
4. Bake in a 350°F (177°C) oven until done, about 30 minutes. Check for doneness by removing part of the crust using a paring knife, the interior should spring back when lightly pressed.
5. Spread the dacquoise disks with whipped cream or any of the buttercream fillings in Chapter 13 Syrups, Icings and Sauces.
6. Yield: 3 Rounds, 7 or 8 inches each
or 1 Half-sheet pan,
or approximately 35 individual rounds, 3 inches each
Total batter weight: 1 pound, 10 ounces (26 ounces)
Yield: 26 ounces
Notes: Variations:
Nougatine Dacquoise -- Chop 8 ounces (240 grams/800%) of Nougatine into fine pieces. Fold into the Dacquoise mixture, along with the dry ingredients. Since the nougatine may clog a pastry tip, pipe the batter in a bag without a tip.
%) pistachios. Fold into the Dacquoise mixture along with the dry ingredients. Since the fruit and nuts may clog a tip, pipe using a pastry bag without a tip.
Pistachio Dacquoise -- Replace half of the almond flour with pistachio flour.
Chocolate or Macadamia Nut Dacquoise -- Fold 10 ounces (300 grams/1000%/800%) finely chopped chocolate chunks or 8 ounces (240 grams/800%) finely chopped macadamia nuts into the Dacquoise mixture with the dry ingredients.
Coconut Dacquoise -- Combine 8 ounces (240 grams/800%) macaroon-type coconut with 7 ounces (210 grams/700%) granulated sugar and 2 ounces (60 grams/200%/1000%) cake flour. Increase the egg whites to 10 ounces (300 grams/1000%). Whip them until foamy. Sift together 5 ounces (150 grams/500%) granulated sugar with 0.3 ounces (2 teaspoons/5 grams/30%) dried egg whites and add to the egg when foamy. When stiff, fold in the coconut mixture.
2 teaspoons Dried egg whites (optional)
9 1/2 ounces Granulated sugar
1/2 fluid ounce Vanilla extract
7 ounces Almond flour
1 ounce Cake flour
1. Whip the egg whites in a mixing bowl with whip attachment on medium speed until foamy. If using the dried egg whites, sift them with 4 ounces (120 grams) of the sugar and add to the whipping egg whites. Whip the egg whites until they hold a firm peak. Fold in the vanilla extract.
2. Stir the remaining 5 1/2 ounces (165) grams of the sugar into the almond flour and cake flour. Fold this mixture into the whipped whites with a rubber spatula.
3. Fill a pastry bag fitted with a medium to large tip with the mixture. Pipe it into 3 or 4 7-inch (17 centimeter) discs on a paper-lined sheet pan. (Or spread on a paper-lined half sheet pan.)
4. Bake in a 350°F (177°C) oven until done, about 30 minutes. Check for doneness by removing part of the crust using a paring knife, the interior should spring back when lightly pressed.
5. Spread the dacquoise disks with whipped cream or any of the buttercream fillings in Chapter 13 Syrups, Icings and Sauces.
6. Yield: 3 Rounds, 7 or 8 inches each
or 1 Half-sheet pan,
or approximately 35 individual rounds, 3 inches each
Total batter weight: 1 pound, 10 ounces (26 ounces)
Yield: 26 ounces
Notes: Variations:
Nougatine Dacquoise -- Chop 8 ounces (240 grams/800%) of Nougatine into fine pieces. Fold into the Dacquoise mixture, along with the dry ingredients. Since the nougatine may clog a pastry tip, pipe the batter in a bag without a tip.
%) pistachios. Fold into the Dacquoise mixture along with the dry ingredients. Since the fruit and nuts may clog a tip, pipe using a pastry bag without a tip.
Pistachio Dacquoise -- Replace half of the almond flour with pistachio flour.
Chocolate or Macadamia Nut Dacquoise -- Fold 10 ounces (300 grams/1000%/800%) finely chopped chocolate chunks or 8 ounces (240 grams/800%) finely chopped macadamia nuts into the Dacquoise mixture with the dry ingredients.
Coconut Dacquoise -- Combine 8 ounces (240 grams/800%) macaroon-type coconut with 7 ounces (210 grams/700%) granulated sugar and 2 ounces (60 grams/200%/1000%) cake flour. Increase the egg whites to 10 ounces (300 grams/1000%). Whip them until foamy. Sift together 5 ounces (150 grams/500%) granulated sugar with 0.3 ounces (2 teaspoons/5 grams/30%) dried egg whites and add to the egg when foamy. When stiff, fold in the coconut mixture.
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