Hazelnut Dacquoise

Name: Hazelnut Dacquoise
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 540 g Piedmont hazelnut flour; 600 g refined powdered sugar; 600 g egg whites; 200 g fine granulated sugar

Prepare a hazelnut dacquoise base, pipe into heart shapes, and bake.

55 min

Easy

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Ingredients

Piedmont hazelnut flour 540 g

refined powdered sugar 600 g

egg whites 600 g

fine granulated sugar 200 g

Instructions

Prepare the hazelnuts

Roast the whole hazelnuts at 170°C for 15 minutes. Remove the skins through a coarse sieve. Crush them with a rolling pin. Sift together with the powdered sugar.

Make the batter

Whip the egg whites, gradually adding the sugar to make a meringue. Gently fold the meringue into the hazelnut and powdered sugar mixture.

Shape and bake

Using a 1.5 cm high scraper, pipe into heart-shaped disks (1 cm smaller than the assembly ring, 2 per dessert). Sprinkle with roasted chopped hazelnuts. Bake at 170°C for 25-30 minutes with the oven door ajar. Cool completely.