Crunchy. Sweet. Light. That’s how I would describe dacquoise. It sounds so fancy but it’s actually really easy to make! Today, the bf was craving something sweet, and I just happen to have bookmarked a recipe that I’ve been wanting to try. Needless to say, I was very excited to make this yumminess, especially since he loves the chewy/crunchy texture of macaron shells (he always picks at it when I make it!) and this is very similar to that taste/texture. I decided instead of almonds, to use pistachios (since I love them) and see if the results would be similar. Tasted great to me! I then layered and topped the dacquoise with some strawberries and mango whipped cream filling. Delicious! (as my friend Eugene would say) haha.
Pistachio Dacquoise with Strawberries and Mango Whipped Cream
Makes about 6 palm sized dacquoise pieces
Stuff I used:
1/3 cup of pistachio meal (ground pistachio)
1 tablespoon of sugar
3 egg whites
1/3 cups sugar + 1 tablespoon of sugar
1 1/4 cup of heavy cream (35%)
1/2 tsp of vanilla extract
1 1/2 cups of powdered sugar (or however much you like depending on how sweet you want your whipped cream)
1 mango (peeled and chopped)
1 cup of strawberries chopped
Putting it all together:
1. Start by preheating oven to 225F.
2. Ground pistachios in a food processor until fine. (Optional: you can toast the whole pistachios first)
3. Once you obtain pistachio meal, add the 1 tablespoon of sugar and incorporate. Set aside.
4. Next, using a mixer, beat the egg whites on low until it becomes foamy (about 1 minute). Add the 1 tablespoon of sugar in, and continue to whisk, increasing the speed until you see soft peaks. Finally, add the rest of the 1/3 cup of sugar into the egg white mixture and beat until firm peaks.
5. Once the egg whites form stiff peaks, incorporate the pistachio meal mixture by folding. For those of you unfamiliar with how to ‘fold’, basically using a spatula, cut down the middle of your mixture, scoop around the edge, rotate the bowl and repeat!
6. Line a baking sheet with parchment. You could trace circles, but I was lazy and just decided to pipe free hand.
7. Since I did not have a proper piping tip, (large round tip) I simply used a ziplock bag and cut a hole in the corner. Pipe your egg white mixture out in the shape of discs or whatever shape you like for that matter!
8. Bake in oven for about 70 minutes. You want to ‘dry’ out your dacquoise but not burn them! I like mine a little brown though.
9. Finally, whipped cream time! I like to put my mixing bowl in the freezer before I use it to make the whipped cream. I remember reading somewhere it makes it whip better and holds the cream better :). Start whipping the cream, add the vanilla extract and gradually add as much powdered sugar as desired. Whip until you feel it looks firm enough to be whipped cream (some people prefer lighter and fluffier, some people prefer stiffer).
10. Fold in the mango and strawberry pieces and assemble your tower!
11. Dust with icing sugar as garnish.