Swiss Style Dacquoise

A Swiss version of Dacquoise. Traditionally, they are sandwiched together with chocolate-praline cream or buttercream. In this recipe, I use a mixture of whipped cream and prepared chocolate sauce

    egg whites 100g
    sugar 30g
    almond powder 60g
    cake flour 10g
    confectioners’ sugar 60g
    whipping cream 100g
    chocolate sauce 50g
  1. Sift together almond powder, flour and confectioners’ sugar.
  2. In a bowl, beat egg whites and 30g of sugar until stiff.
  3. Mix in the sifted dry ingredients.
  4. Onto a baking paper lined tray, pipe the mixture into 5cm diameter dome shapes.
  5. Sprinkle with confectioners’ sugar* generously twice. (*This is not included in the ingredients list. Have extra amount ready.)
  6. Bake in a preheated oven at 180 °C (356 °F) for about 12 to 15 minutes until brown.
  7. Prepare filling. Beat whipping cream over ice water.
  8. Just before soft peaks start to form, mix in chocolate sauce and beat again until soft peaks start to form again.
  9. Allow baked meringues to cool, then sandwich with the filling


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