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Ingredients
Scale
- 5 large egg whites (150g)
- ⅝ cup (125g) granulated sugar
- 1 tsp cream of tartar (optional)
- ¼ tsp salt
- 1¼ cups (150g) pistachios
- ½ cup (50g) powdered sugar
- ⅓ cup (40g) cake flour
- 8 large egg yolks (145g)
- ¾ cup (150g) granulated sugar
- ⅓ cup (80ml) water
- 2½ sticks (280g) unsalted butter, room temperature
- 1 tsp vanilla extract
- 4 tbsp pistachio paste (homemade or store-bought)
- ¼ tsp salt (to taste)
Instructions
- Preheat oven to 465°F (240°C) and prepare pans with parchment.
- Grind pistachios, then mix with powdered sugar and cake flour.
- Whip egg whites, cream of tartar, and salt until foamy, then gradually add sugar.
- Fold in the pistachio mixture gently.
- Divide batter between pastry rings, reduce oven to 350°F (180°C), and bake for 15 minutes.
- Cool gradually in the oven with the door cracked.
- Whip egg yolks until pale and thick.
- Heat sugar and water to 240°F (115°C) for syrup.
- Combine syrup with yolks and whip until cool, then add butter and mix.
- Flavor the buttercream with vanilla, pistachio paste, and salt.
- Layer the dacquoise with buttercream, stack the layers, and garnish.
Notes
Ensure egg whites are at room temperature for better whipping.
Avoid overmixing to maintain meringue’s airy texture.
Make pistachio paste at home for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 320
- Sugar: 20
- Sodium: 80
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 6
- Cholesterol: 90