Making a Hazelnut Dacquoise might sound fancy, but trust me, it’s totally doable! This recipe breaks down each step, so you can create this impressive dessert right in your own kitchen. Get ready to wow your friends and family (or just yourself!) with this delicious treat.
Why You Will Love This Recipe
This Hazelnut Dacquoise is special because it’s a delightful mix of textures and flavors. The meringue layers are crisp on the outside and chewy on the inside, perfectly complemented by the rich, nutty hazelnut flavor. Plus, the creamy filling adds a wonderful smoothness that ties everything together. It’s a show-stopping dessert that’s surprisingly easier to make than it looks, and it’s naturally gluten-free.
Ingredients
For the Meringue Layers:
- 1 cup (120g) hazelnut flour
- 1 cup (120g) powdered sugar
- 6 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
For the Filling:
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Hazelnut Flour Mixture
In a medium bowl, whisk together the hazelnut flour and powdered sugar until well combined. This ensures that the hazelnut flour is evenly distributed and there are no clumps.
2. Whisk the Egg Whites
In a large, clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating. The cream of tartar helps stabilize the egg whites, giving them more volume and structure.
3. Gradually Add Granulated Sugar
Gradually add the granulated sugar, about a tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form. The meringue should be firm enough to hold its shape.
4. Fold Dry Ingredients into Meringue
Gently fold the hazelnut flour mixture into the meringue in two additions. Be careful not to overmix, as this will deflate the meringue. Use a spatula and cut down into the center of the bowl, then fold the mixture over.
5. Prepare Baking Sheets
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
6. Pipe or Spread the Meringue
Transfer the meringue mixture to a piping bag fitted with a large round tip (optional, you can use a ziplock bag and cut the tip). Pipe three even circles, about 8 inches in diameter, onto the prepared baking sheets. Alternatively, you can spread the meringue into circles using a spatula.
7. Bake the Meringue Layers
Bake for 60-75 minutes, or until the meringue layers are dry and lightly golden. The layers should feel firm to the touch.
8. Cool the Meringue Layers
Turn off the oven and let the meringue layers cool completely inside the oven with the door slightly ajar. This prevents them from cracking due to sudden temperature changes.
9. Make the Cream Filling
While the meringue layers are cooling, prepare the cream filling. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overwhip the cream, or it will become grainy.
10. Assemble the Hazelnut Dacquoise
Once the meringue layers are completely cool, gently peel them off the parchment paper. Place one meringue layer on a serving plate. Spread half of the cream filling evenly over the layer.
11. Add Second Layer
Place the second meringue layer on top of the cream filling. Spread the remaining cream filling evenly over this layer.
12. Top with the Final Layer
Place the final meringue layer on top of the cream filling.
13. Chill the Assembled Dacquoise
Refrigerate the assembled Hazelnut Dacquoise for at least 30 minutes before serving. This allows the cream filling to set and the flavors to meld together.
Serving Suggestions
The Hazelnut Dacquoise is a perfect dessert for special occasions like birthdays, anniversaries, or holiday gatherings. Its elegant presentation makes it a showstopper on any dessert table.
For food pairings, consider serving it after a light meal so the rich flavors can truly shine. A cup of coffee or tea complements the hazelnut and cream beautifully. You can also pair it with fresh berries for a burst of fruity freshness that balances the sweetness.
To enhance the presentation, dust the top layer of the dacquoise with powdered sugar or cocoa powder just before serving. You can also decorate the plate with fresh raspberries or a drizzle of chocolate sauce.
Storage and Reheating
Store any leftover Hazelnut Dacquoise in an airtight container in the refrigerator. It’s best consumed within 2-3 days, as the meringue layers can soften over time due to the moisture from the cream filling.
Reheating isn’t recommended, as the dacquoise is best served cold. However, if you find the meringue layers have softened, you can try placing them in a preheated oven at 300°F (150°C) for a few minutes to crisp them up slightly before serving.
Key Details
- Prep time: 30 minutes
- Cook time: 60-75 minutes
- Total time: Approximately 2 hours (including cooling and chilling)
- Servings: 8-10
- Equipment:
- Electric mixer
- Medium and large mixing bowls
- Spatula
- Piping bag with large round tip (optional)
- Baking sheets
- Parchment paper
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Hazelnut Dacquoise
Ingredients
- 1 cup 120g hazelnut flour
- 1 cup 120g powdered sugar
- 6 large egg whites at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup 100g granulated sugar
- 1 cup 240ml heavy cream
- 1/4 cup 30g powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Hazelnut Flour Mixture: In a medium bowl, whisk together the hazelnut flour and powdered sugar until well combined.
- Whisk the Egg Whites: In a large, clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating.
- Gradually Add Granulated Sugar: Gradually add the granulated sugar, about a tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form.
- Fold Dry Ingredients into Meringue: Gently fold the hazelnut flour mixture into the meringue in two additions.
- Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Pipe or Spread the Meringue: Transfer the meringue mixture to a piping bag and pipe three even circles, about 8 inches in diameter, onto the prepared baking sheets. Alternatively, spread the meringue into circles using a spatula.
- Bake the Meringue Layers: Bake for 60-75 minutes, or until the meringue layers are dry and lightly golden.
- Cool the Meringue Layers: Turn off the oven and let the meringue layers cool completely inside the oven with the door slightly ajar.
- Make the Cream Filling: While the meringue layers are cooling, prepare the cream filling. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Assemble the Hazelnut Dacquoise: Once the meringue layers are completely cool, gently peel them off the parchment paper. Place one meringue layer on a serving plate. Spread half of the cream filling evenly over the layer.
- Add Second Layer: Place the second meringue layer on top of the cream filling. Spread the remaining cream filling evenly over this layer.
- Top with the Final Layer: Place the final meringue layer on top of the cream filling.
- Chill the Assembled Dacquoise: Refrigerate the assembled Hazelnut Dacquoise for at least 30 minutes before serving.
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