Soft Hazelnut Dacquoise

Preparation info
  • Makes

    1 sheet

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Confectioners’ sugar 7 <


  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