Hello friends of Erre4M and welcome back to our blog!
Today we will talk about one of the little-known pastry bases: the Dacquoise, a meringue with the addition of nuts, easy to prepare but very tasty!
But let's see what the ingredients are:
-125g egg white at room temperature
-40g caster sugar
-94g white almond flour
-94g icing sugar
-42g dark almond flour
We begin by whipping the egg white with a pinch of salt; as it starts to stabilise, we begin adding the caster sugar in a stream, a little at a time, and we keep whipping until we obtain a creamy mixture. Meanwhile, in a separate bowl, mix the almond flour with the icing sugar and sift everything to remove impurities and lumps. When the meringue is ready, fold in the mixture and the powders, transfer everything into a piping bag and pipe your shapes onto a silicone surface or baking paper.
Then bake at 180°C in a fan oven for about 10 minutes.
The distinctive feature of this base is that baking at a high temperature allows a thin crust to form on the outside while keeping the inside soft.
Well, friends, that's all for today too. We have explored a pastry base that you surely didn't know and that you should therefore absolutely try!
