Crunchy & Moist Dacquoise

Name: How to cook Crunchy & Moist Dacquoise - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Crunchy & Moist Dacquoise

Reminded of the deliciousness of dacquoise, I decided to try making them on my own. It came out better than expected, so I was satisfied with the result.

Ingredient

Food ration :

7 servings

80 grams

Almond powder

1 tbsp

Powdered sugar

10 grams

Cake flour

100 grams

Egg whites (about 3 eggs' worth)

40 grams

Granulated sugar

Powdered sugar (for topping)

50 grams

Peanut butter (unsweetened)

1 tbsp

Kirsch

Cooking instructions

* Step 1

Combine the almond powder, powdered sugar, and cake flour and sift twice. Leave the peanut butter out at room temperature.

* Step 2

Add the granulated sugar to the egg whites in 2 parts. Use a whisk to beat until stiff peaks form to create a stiff meringue.

* Step 3

Add the dry ingredients while sifting, and use a wooden spatula to lightly mix, being careful not to destroy the foam. Pour into a pastry bag with a 1 cm opening.

* Step 4

Place the barrel mold on a plate covered in cooking paper, and squeeze out the dough to a 1 cm thickness. Use a toothpick to smooth out the shape.

* Step 5

Remove the barrel mold and make the shapes, leaving plenty of room inbetween.

* Step 6

Use a tea strainer to sift the powdered sugar over the dough, twice, in large amounts. Bake in the oven at 180℃ for 10 minutes, then at 150℃ for 10 minutes.

* Step 7

Once they've finished, let them cool as-is. Once they've completely cooked, remove from the baking sheet.

* Step 8

Use a wooden spatula to mix together the softened peanut butter and the powdered sugar. Add kirsch for flavor, and create sandwiches using the cooled biscuits.