Dacquoise biscuit with hazelnuts
- 7 1/2 oz (210 g) ground hazelnuts
- 8 oz (230 g) confectioners sugar
- 8 egg whites (8 oz/230 g)
- 3 oz (75 g) superfine sugar
- 2 1/2 oz (70 g) roasted hazelnuts, crushed
Instructions
On a baking sheet covered with parchment paper, roast the ground hazelnuts in the oven at 300°F (150°C) for 10 minutes. Sieve together the confectioners sugar and the roasted ground hazelnuts. Beat the egg whites, adding the superfine sugar in three batches, until you get a soft meringue. By hand, add the sieved mixture, gently lifting and turning the preparation with a spatula. Lay a baking frame on a tray covered with a sheet of parchment paper, and spread the preparation evenly using an angled offset spatula; sprinkle the crushed hazelnuts evenly over the top. Bake in a convection oven at 340°F (170°C) for approximately 30 minutes, quickly opening and closing the oven door once to prevent the dacquoise from rising and falling due to the concentration of steam in the oven.
This recipe was originally published in "My Best Pierre Hermé" (Éditions Alain Ducasse). See all credits
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