Culinary Institute of America

Soft Hazelnut Dacquoise

Preparation info
  • Makes

    1 sheet

    pan
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Confectioners’ sugar 7 <

Method

  1. Line a half sheet pan with parchment paper.
  2. Sift together the confectioners’ sugar, almond flour, hazelnut flour and all-purpose flour.
  3. Whip the egg whites with the whip attachment on medium speed until frothy. Gradually add the granulated sugar while continuing to whip, then whip on high speed until medium-stiff peaks form.
  4. Gently fold the