La Cerise Dacquoise Recipe

Looking for an easy La Cerise Dacquoise recipe? Learn how to make La Cerise Dacquoise using healthy ingredients.


Submitted by olgasr

Makes 8 servings



A dacquoise is a meringue with nuts. It can be used as one of the building blocks for rich layered cakes.

Recipe Ingredients for La Cerise Dacquoise

80 g almondss
1 g ground almonds
1 g icing sugar
1 egg whites
1 g sugar

Recipe Directions for La Cerise Dacquoise

  1. Preheat oven to 150C. Spread the hazelnuts on a cookie sheet covered with aluminum foil.

  2. [I skipped the foil.]

  3. Bake for 10 minutes. Put them immediately in a hot towel

  4. [some sources say to let them steam in the towel for a few minutes]

  5. and rub them together to remove the skins.

  6. [Aiming for perfection here is maddening. I was happy with about 70% removal. Remember, rub the nuts against each other, not just against the towel.]

  7. Roughly chop the nuts.

  8. 2. Increase oven temperature to 170C. Sift together the ground hazelnuts and icing sugar.

  9. [Now this can be quite difficult, at least with the ground hazelnuts we buy here. They are fairly coarse, so a large portion doesn't make it through my sieve. One solution would be to sift and weigh after sifting. Any nuts that don't make it through the sieve you throw back into the bag for recipes that don't require fine nut powder. Or else take what is left in the sieve and grind it up in a little food processor or nut or coffee grinder. This is what I do. I simply have to be careful not to grind for too long or the powder gets oily and then sticks together.]

  10. 3. Whip the egg whites until firm, gradually add the 50 g regular sugar as you go. Using a flexible spatula, delicately incorporate the sugar and nut mixture.

  11. 4. Fill a pastry bag with a #12 tip

  12. [This number is a French number. I would guess it's for 1.2 cm. I believe I've used both 10 and 13, as I don't have 12. With 13 it was harder to work as the batter kept dripping out of the pastry bag].

  13. On two cookie sheets that have been covered with parchment paper, create two 26 cm disks (about 10.5 inches I believe).

  14. [You can trace circles on the underside of the paper to help you, see my comments above about shaping the circles. You can also draw smaller circles for individual portions.]

  15. Sprinkle each disk with the chopped and skinned hazelnuts. Lightly press them down. Sprinkle the disks lightly with icing sugar. Let them rest for 10 minutes. Sprinkle again, and let rest again for 10 minutes. Bake for 35 minutes.

  16. 5. Place the disks on a rack to cool. Once they are cold, wrap them in plastic film and store them in the refrigerator.

  17. [You can freeze them at this point as well, if possible in a rigid container to prevent breakage.]

Categories

Dessert

Nutrition Facts
Serving Size 14.5g
Amount Per Serving
Calories
61
Calories from Fat
45
% Daily Value*
Total Fat
5.0g
8%
Saturated Fat
0.3g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
7mg
0%
Potassium
78mg
2%
Total Carbohydrates
2.4g
1%
Dietary Fiber
1.2g
5%
Sugars
0.6g
Protein
2.5g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • Very low in sodium
  • High in manganese
  • High in magnesium
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