Essentials
BISCUITS, PASTRIES & BASICS
NUT DACQUOISE
Ingredients
- 115 g Pastry flour
- 340 g Hazelnut, almond, or other nut flour
- 400 g Sugar
- 560 g Egg whites
- 200 g Sugar
- 20 g Powdered egg whites
Select your mixture’s total weight
For
Recipe
Sift together the flour and nut flour, as well as the larger portion of sugar.
As you whip up the egg whites, add in the smaller portion of sugar and the powdered egg whites until you obtain the perfectly smooth, firm consistency typical of beaten egg whites.
Finish off by incorporating the sifted dry ingredients.
BAKING: On a mat or piped out at 180-190°C (360-375°F).
1000g to 2000g for a 40 x 60cm mold.
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