Francisco Migoya

Coconut Dacquoise

Preparation info
  • Yield:

    800 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Egg whites 250 g 8.82 oz 31.25%
  • Superfine or

Method

  1. Preheat a convection oven to 160°C/325°F.
  2. Lightly grease the border of a half sheet pan with a coat of nonstick oil spray. Line it with a nonstick rubber mat.
  3. Make a French meringue out of the egg whites and