Almond Dacquoise Recipe

Name: Almond Dacquoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ALMOND DACQUOISE; 6 ounces blanched almonds, ground; 1 cup powdered sugar; 1 1/2 tablespoons cornstarch; 6 egg whites; 1/8 teaspoon salt; 1/4 teaspoon cream of tartar; 3 tablespoons sugar; 1 1/4 teaspoons vanilla; 1/4 teaspoon almond extract; CHOCOLATE BUTTERCREAM FILLING; 2 egg yolks; 1 cup powdered sugar; 2 ounces semisweet chocolate, melted; 3/4 cup butter, softened; 1/2 teaspoon vanilla

Servings: persons

ALMOND DACQUOISE
6 ounces blanched almonds, ground
1 cup powdered sugar
1 1/2 tablespoons cornstarch
6 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3 tablespoons sugar
1 1/4 teaspoons vanilla
1/4 teaspoon almond extract
CHOCOLATE BUTTERCREAM FILLING
2 egg yolks
1 cup powdered sugar
2 ounces semisweet chocolate, melted
3/4 cup butter, softened
1/2 teaspoon vanilla

1
ALMOND DACQUOISE.
2
Combine almonds, powdered sugar, and cornstarch; set aside.
3
Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form. Reduce to low and quickly add almond mixture, mixing just until blended.
4
Using a pastry bag fitted with large (1/2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 3 (8-inch) circles. Bake at 250 for 35-45 minutes and cool on aluminum foil. Fill and frost with chocolate buttercream filling.
5
CHOCOLATE BUTTERCREAM FILLING.
6
Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2 minutes. Stop and scrape bowl.
7
Reduce speed to medium and gradually add powdered sugar, chocolate, butter and vanilla; continue beating until fluffy, about 5 minutes.

1221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ALMOND DACQUOISE, 6 ounces blanched almonds, ground, 1 cup powdered sugar, 1 1/2 tablespoons cornstarch, and more.

Yes, Almond Dacquoise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond Dacquoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions