Description
A light and airy pistachio dacquoise cake made with meringue and almond flour.
Ingredients
Scale
- 1 cup pistachios, ground
- 1 cup almond flour
- 1 cup powdered sugar
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Fresh pistachios for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a bowl, mix ground pistachios, almond flour, and powdered sugar.
- In another bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add granulated sugar and beat until stiff peaks form.
- Fold the nut mixture into the egg whites gently.
- Spoon the mixture onto prepared baking sheets in circles.
- Bake for 25-30 minutes or until lightly golden.
- Let cool completely.
- Whip heavy cream with vanilla extract until soft peaks form.
- Layer the meringue discs with whipped cream in between.
- Top with fresh pistachios for garnish.
Notes
- Ensure egg whites are at room temperature.
- Store in the refrigerator if not serving immediately.
- Use a food processor for grinding pistachios.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Pistachio Dacquoise Cake, Dacquoise, Pistachio Dessert