Name: Hazelnut & Almond Dacquoise
Yield: Makes two 30 x 40 cm (12 x 16 inch) baking trays (sheets)
Cuisine: French
Ingredients: 38 g (1½ oz/2½ tbsp) cornflour (cornstarch); 300 g (10½ oz/1½ cups) caster (superfine) sugar; 195 g (7 oz) egg whites (about 6-7 eggs); 58 g (2 oz/½ stick) unsalted butter melted; icing (powdered) sugar for dusting; 75 g (2¾ oz/⅓ cup) ground almonds; 112 g (4 oz/1 cup) ground hazelnuts

Preparation info

Makes
two
30 x 40 cm baking trays (sheets)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Hazelnut & Almond Dacquoise

Ingredients

Method

Become a Premium Member to access this recipe

Part of