Almond Dacquoise with Strawberry Ice Cream Recipe

Name: Almond Dacquoise with Strawberry Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups whole blanched almonds (7 oz); 3/4 cup plus 2 tablespoons sugar; 1 tablespoon cornstarch; 6 large egg whites; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla; 3/4 teaspoon almond extract; 3 cupsfresh strawberry ice cream slightly softened; 1 lb strawberries (3 cups); Special equipment: a standing electric mixer and parchment paper

Servings: persons

1
Preheat oven to 275F and line 2 large baking sheets with parchment paper.
2
Trace three 12- by 4-inch rectangles on parchment (2 on one sheet, at least 2 inches apart, and 1 on the other), then turn over.
3
Pulse together almonds, 2 tablespoons sugar, and cornstarch in a food processor until finely ground, being careful not to grind to a paste.
4
Beat whites with standing electric mixer at medium speed until foamy.
5
Beat in cream of tartar and a pinch of salt, then gradually beat in remaining 3/4 cup sugar, vanilla, and almond extract.
6
Increase speed to high and beat until meringue holds stiff, glossy peaks.
7
Fold ground almonds gently but thoroughly into meringue in 3 batches.
8
Spread evenly onto rectangles on parchment with a small metal spatula, filling them in.
9
(As mixture bakes, meringue will spread slightly outside lines.)
10
Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, until firm and pale golden, 1 hour to 1 hour and 10 minutes total.
11
Slide meringue layers, still on parchment, onto racks, then cool completely and peel off paper.
12
Place 1 meringue layer on a platter and spread 1 1/2 cups ice cream evenly on top with cleaned spatula.
13
Top with second meringue layer, then with remaining 1 1/2 cups ice cream.
14
Top with third meringue layer, then trim edges of dacquoise with a serrated knife to make even.
15
Wrap in plastic wrap and foil and freeze at least 3 hours and up to 2 days.
16
Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise.

703

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

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 10 ingredients. The key ingredients include: 1 1/4 cups whole blanched almonds (7 oz), 3/4 cup plus 2 tablespoons sugar, 1 tablespoon cornstarch, 6 large egg whites, and more.

Yes, Almond Dacquoise with Strawberry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Almond Dacquoise with Strawberry Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions