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Almond or Hazelnut Dacquoise
Preparation info
- Difficulty
Easy
Appears in
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
This dacquoise sponge makes a base* for many types of chocolate dessert. It is light, crisp, and tasty.
Ingredients
⅓ cup 1 oz. 30 g 1 cup
Method
Sift the flour with the ground almonds or hazelnuts and the confectioners’ sugar into a mixing bowl.
Pour all the granulated sugar into the egg whites and immediately begin whisking until
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