Dacquoise Sponge (Biscuit Dacquoise)

Two dacquoise sheets on top of each other seen from above.

5 from 1 vote

Dacquoise Sponge (Biscuit Dacquoise)

This Dacquoise Sponge (or Biscuit Dacquoise in French) is super easy to make with a handful of ingredient only. Simply combining a meringue with ground nuts, this slightly crispy yet soft and nutty sponge is great to use for entremets, layered cakes and other pastries!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: French

Servings: layers

Calories: 846kcal

Author: Sylvie

Equipment

1 x 30 by 40 cm / 12 by 15 inch silicone sheet pan
or
2 x 20 cm / 8 inch pastry rings

Ingredients

180 gr Almond Flour or almond meal
100 gr Powdered Sugar sifted
180 gr Egg Whites (about 6 egg whites)
50 gr Caster Sugar

Instructions

Preheat your oven on 160℃ / 325℉. Prepare a 30 x 40 cm / 12 x 15 silicone sheet pan or two lightly greased 20 cm / 8 inch lightly greased pastry rings placed on a lined baking tray (see note 1).
Sift the Almond Flour and Powdered Sugar into a large bowl to combine them. If using coarse ground almond, only sift the powdered sugar and mix in the ground almond. Set aside.
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl if using a hand mixer). Whisk on medium speed for about 5 minutes or until the egg whites have increased in volume, turned white and frothy (see note 2).
While still whisking on medium speed, slowly add the caster sugar about 1 tablespoon at the time. Once all the sugar has been incorporated, increase the mixer speed to high and keep on whisking for another 3 to 5 minutes or until you have reached stiff peaks (see note 3).
Remove the bowl from the mixer. Add about a third of the almond flour / powdered sugar mix to the meringue and very gently fold it in with a spatula. Add the remaining mix in one or two times and very gently fold until all incorporated (see note 4). The mixture will have slightly deflated - that's normal; but try to avoid over-folding to keep as many air bubbles as possible.
If using a 30 x 40 cm / 12 x 15 silicone sheet pan: gently pour the dacquoise batter in the centre of the sheet pan. Using an offset spatula, gently spread the batter towards the corner of the sheet pan then continue to spread into an even layer.
If using two 20 cm / 8 inch pastry rings, either pour half the batter into each rings and spread into an even layer with a small offset spatula, or use a pastry bag fitted with a large round piping tip to pipe a spiral of batter into the rings.
Place in the oven and bake for 18 to 20 minutes for the sheet pan or 22 to 24 minutes for the pastry rings (see note 5). The top of the dacquoise should look golden but still feel soft. Place on a wire rack and allow to cool down completely before using as intended.

Notes

You can use a silicone sheet pan and cut the sponge to the shape you require, or use pastry rings the size of your cake (if making a layer cake for example). You can really use any shape of pan you need, simply make sure to adjust the baking time to the thickness of the batter.
I call this the "shaving cream" consistency; it should still be quite soft and loose (more loose than soft peaks) but have turned white rather than lightly yellow and translucent.
The meringue should have more than doubled in volume and appear quite stiff. If you pick some on the meringue with the whisk, it should hold its shape without dripping back down or moving.
Make sure to go all the way down to the bottom of the bowl to insure the mixture is evenly combined.
The exact baking time will vary based on the thickness of your sponge. I spread the dacquoise mixture on a silicone sheet pan to create a rather thin layer here, so the baking time was quite short. If you are baking the sponge into a thicker layer, you will need to bake it for longer.

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