Nutty Dacquoise

Name: Nutty Dacquoise
Yield: Makes enough to coat about 80 truffles
Cuisine: French
Ingredients: 125 g (4½ oz/¾ cup) Icing (powdered/pure) sugar, sifted; 20 g (¾ oz) cornflour (cornstarch); 65 g (2¼ oz/⅔ cup) ground almonds; 65 g (2¼ oz/⅔ cup) ground hazelnuts; 140 g (5 oz) egg whites (about 4¾ eggs); 40 g (1½ oz) caster (superfine) sugar; 20 g (¾ oz) cornflour (cornstarch); 140 g (5 oz) egg whites (about 4¾ eggs); 65 g (2¼ oz/⅔ cup) chopped almonds; 65 g (2¼ oz/⅔ cup) chopped hazelnuts

Preparation info

Makes enough to coat about
80
truffles

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This is a classic French meringue enriched with nuts and is used as a base in entremets, to provide texture. We also use this for our Yamazaki Single Malt Whisky & Dacqouise Truffle, which gives a nutty crunchy coating.

Ingredients

65 g (2¼ oz/⅔ cup) chopped almonds
65

Europe
France
Mediterranean
Chocolate
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C (400°F/ Gas 6). Spread the chopped almonds and hazelnuts out on a non-stick baking tray (sheet). Spread the ground almonds and hazelnuts out on a separate baking tray (sheet). Lightly roast both trays of nuts in the preheated oven for 5