Dacquoise

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 160°C / 325°F. Draw three 20 cm circles on baking paper.

   Mark done

2. Whisk the egg whites with the salt to soft peaks, then add the caster sugar a spoonful at a time until stiff and glossy.

   Mark done

3. Sift the ground nuts, icing sugar and cornflour together and fold them in with a large spoon. Stop the moment no dry patches remain.

   Mark done

4. Spread the mixture into the three circles, level but not smoothed flat.

   Mark done

5. Bake 60 minutes, until set and dry to the touch but still giving slightly when pressed. Cool completely on the paper.

   Mark done

6. Beat the butter until very pale, then beat in the icing sugar, praline paste and cream.

   Mark done

7. Stack the discs with buttercream between them, cover the top with more, and finish with toasted almonds and a dusting of icing sugar. Chill 60 minutes before cutting.

   Mark done

Chef’s Tips

• Stop folding the moment the nuts are in.
• It should still give under a finger. Crisp means overbaked.
• Cool on the paper — peeling them warm tears them.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Coffee
• Raspberries
• A glass of Sauternes

Storage & Reheating

Assembled, 2 days refrigerated. The discs keep a week in a tin and are best made ahead.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.