Culinary Institute of America

Dacquoise Meringue

Preparation info
  • Makes

    28

    cakes ( 2½ in each)
    • Difficulty

      Medium

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
Granulated sugar 5½

Method

  1. Line a sheet pan with parchment paper. Trace twenty-eight 2½-in/6-cm rounds on the paper and turn the paper over to avoid contact between the pen or marker and the batter.
  2. Whip together the granulated sugar and egg whites with the whip attachment on high speed until stiff peaks form, 8 to 10 minutes.
  3. Sift together the confectioners’ sugar, ground almo