The almond dacquoise is a cookie that is used in the production of many cakes. The taste and the particular texture of the almond dacquoise is much appreciated and not very complicated to make.
- 6 egg whites
- 140 g caster sugar
- 120 g icing sugar
- 120 g ground almonds
- 30 g cake flour
- 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.
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