Almond dacquoise

In a container, sift the icing sugar and flour together. Add the almond powder and mix everything to obtain a homogeneous powder.

Pour the egg whites into the bowl of the electric mixer, then start whipping them with the whisk.

When the whites begin to form a foam on top, add a third of the weight of caster sugar, then continue to whisk them.

When the egg whites are 3/4 done and they form a firm peak on the whisk, add the remaining caster sugar gradually.

After a few minutes, the whites are firm and slightly shiny. Stop the mixer and remove the whisk.

Start by adding half of the sugar / flour / almond mixture on the egg whites, then gently mix with a spatula while turning the container for a homogeneous mixture.

Continue adding the rest of the powdered ingredients, and continue mixing in the same way to obtain a homogeneous preparation.

Spread this almond dacquoise on a 40 cm x 30 cm baking sheet covered with a sheet of greaseproof paper. Use a palette knife if possible.

You can go all the way to the edges of the baking sheet to spread this almond dacquoise. Be regular with the same thickness everywhere.

Clear the edges of the baking sheet with your finger to prevent them from burning during cooking because they are less thick than the rest of the almond dacquoise leaf.

Bake the dacquoise in an oven preheated to 180 ° C for about 15 minutes while monitoring the cooking regularly.