Pistachio Dacquoise Recipe

Introduction

Pistachio Dacquoise is a delicate French dessert featuring layers of nutty meringue and rich pistachio-flavored buttercream. This elegant cake combines crisp, airy textures with creamy sweetness, making it perfect for special occasions or a refined treat at home.

Ingredients

• 5 Large Egg Whites (150g)
• 5/8 cup Granulated Sugar (125g)
• 1 tsp Cream of Tartar (optional)
• 1/4 tsp Salt
• 1 1/4 cups Pistachios (150g)
• 1/2 cup Powdered Sugar (50g)
• 1/3 cup Cake Flour (40g)
• 8 Large Egg Yolks (145g)
• 3/4 cup Granulated Sugar (150g)
• 2 1/2 sticks Unsalted Butter (280g, room temperature)
• 1/3 cup Water (80g / 80ml)
• 1 tsp Vanilla Extract
• 4 tbsp Pistachio Paste
• 1/4 tsp Salt (to taste)

Instructions

1. Step 1: Preheat your oven to 465°F (240°C). Line a large baking sheet with parchment paper and place two 7-inch pastry rings on it, ungreased.
2. Step 2: Add the pistachios to a food processor and pulse until finely ground but not past the point where oils release and create pistachio paste.
3. Step 3: Combine the ground pistachios, cake flour, and powdered sugar in the processor and pulse to mix. Set aside.
4. Step 4: Ensure egg whites are at room temperature. Whip them with cream of tartar and salt until frothy.
5. Step 5: Gradually add granulated sugar one tablespoon at a time to the egg whites, whipping 30-60 seconds between additions, until stiff, glossy peaks form.
6. Step 6: Fold half of the pistachio flour mixture gently into the meringue, then fold in the remaining half, taking care not to deflate the mixture.
7. Step 7: Divide the batter evenly between the two pastry rings, spreading flat. Place in the oven and immediately reduce temperature to 350°F (180°C). Bake for 15 minutes.
8. Step 8: Turn off the oven and slightly open the door. Let the dacquoise sit inside for 1 hour, then cool completely at room temperature before removing from the rings.
9. Step 9: For the French buttercream, whip egg yolks on medium-high speed until pale and creamy, about 5 minutes.
10. Step 10: Heat sugar and water on medium until syrup reaches 240°F (115°C). Slowly pour this syrup into the yolks while mixer runs on low speed.
11. Step 11: Increase mixer speed to high and whip until the bowl feels cool to the touch, approximately 10 minutes.
12. Step 12: Add softened butter in small pieces, whipping until each piece is incorporated. The mixture will go through a soupy stage before thickening and becoming glossy.
13. Step 13: Mix in vanilla extract and pistachio paste, whip for 1 minute more. Add salt if desired to balance sweetness.
14. Step 14: Place one dacquoise layer on a serving plate. Pipe buttercream blobs around the edge and optionally in the center.
15. Step 15: Gently top with the second dacquoise and repeat piping buttercream all over the top.
16. Step 16: Garnish with chopped pistachios along the edges for a finishing touch.

Tips & Variations

• Use room temperature egg whites for better volume in your meringue.
• Be careful not to over-process pistachios in the food processor to avoid premature release of oils.
• For a different flavor, substitute pistachio paste with almond or hazelnut paste.
• If you don’t have pastry rings, use any round cake pans lined with parchment paper.

Storage

Store the assembled cake in the refrigerator covered loosely with plastic wrap for up to 3 days. Let it come to room temperature before serving for the best texture and flavor. Leftover buttercream can be kept in an airtight container in the fridge for up to 5 days; rewhip before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dacquoise layers ahead of time?

Yes, you can bake the dacquoise layers a day in advance. Store them in an airtight container at room temperature to keep them crisp until ready to assemble.

What if I don’t have a candy thermometer?

While a candy thermometer is ideal for precise syrup temperature, you can test the syrup by dropping a small amount into cold water. When it forms a soft ball that holds shape but is still pliable, it’s around the correct stage for French buttercream.

Pistachio Dacquoise Recipe

---

★★★★★

4.6 from 67 reviews

• Author: Thomas
• Total Time: 1 hour 55 minutes
• Yield: 8–10 servings 1x

Pin Recipe

Print Recipe

Description

This Pistachio Dacquoise is a delicate layered cake featuring crisp and airy pistachio meringue discs filled and decorated with a luscious French pistachio buttercream. Perfect for elegant occasions, the recipe combines the crunch of roasted pistachios and the smooth richness of buttery frosting, creating a harmonious sweet and nutty dessert.

---

Ingredients

Scale 1x2x3x

Dacquoise Base

• 5 Large Egg Whites (150g)
• 5/8 cup Granulated Sugar (125g)
• 1 tsp Cream of Tartar (optional)
• 1/4 tsp Salt
• 1 1/4 cups Pistachios (150g)
• 1/2 cup Powdered Sugar (50g)
• 1/3 cup Cake Flour (40g)

French Buttercream

• 8 Large Egg Yolks (145g)
• 3/4 cup Granulated Sugar (150g)
• 1/3 cup Water (80g / 80ml)
• 2 1/2 sticks Unsalted Butter (280g, room temperature)
• 1 tsp Vanilla Extract
• 4 tbsp Pistachio Paste
• 1/4 tsp Salt (to taste)

---

Instructions

1. Make the Pistachio Dacquoise: Line a large baking sheet with parchment paper and place two 7-inch pastry rings on it without greasing. Preheat the oven to 465°F (240°C).
2. Prepare Pistachio Flour: Pulse pistachios in a food processor finely until close to oil release but not forming paste. Add cake flour and powdered sugar; pulse to combine. Set aside.
3. Whip Egg Whites: Ensure egg whites are at room temperature. Whip them in a stand mixer or with an electric whisk adding cream of tartar and a pinch of salt. Gradually add sugar tablespoon by tablespoon while whisking until the meringue achieves stiff, glossy peaks with no sugar graininess.
4. Fold in Pistachio Mixture: Gently fold half of the pistachio flour into the meringue, then fold in the remainder carefully to retain airiness.
5. Shape and Bake: Divide batter evenly into the pastry rings, spread flat. Immediately reduce oven temperature to 350°F (180°C) and bake for 15 minutes. Afterward, turn off oven, slightly open the door, and leave dacquoise inside for 1 hour. Then remove to cool completely in the rings.
6. Release from Rings: Run a sharp knife around edges and gently remove the dacquoise discs once cooled.
7. Make French Buttercream: Whip egg yolks on medium-high speed until pale (about 5 minutes). Heat sugar and water in a saucepan to 240°F (115°C). With mixer on low, slowly pour hot sugar syrup into yolks without hitting bowl or whisk. Increase speed to high and whip until bowl is room temperature (approx. 10 minutes).
8. Add Butter: Gradually add softened unsalted butter in small chunks, whipping until incorporated between additions. Initially the mixture will be runny but will thicken to a glossy frosting. If needed, whip at max speed for 1 additional minute.
9. Flavor and Finish Buttercream: Add vanilla extract, pistachio paste, and salt to taste; whip for 1 minute. Taste and adjust salt as preferred.
10. Assemble Cake: Place one dacquoise layer on plate. Pipe small blobs of pistachio buttercream around the edge and optionally fill the center. Place second dacquoise layer on top and pipe buttercream blobs all over the top.
11. Decorate: Sprinkle chopped pistachios around the edges for garnish.

Notes

• Ensure egg whites are at room temperature before whipping for better volume.
• Do not over-process pistachios to avoid creating pistachio paste instead of flour.
• Softened butter is important for smooth buttercream; remove from fridge about 1 hour before use.
• The resting step in the oven ensures the dacquoise is fully dried and crisp.
• Add salt cautiously to buttercream to create a balanced sweet and salty taste.
• Use a candy thermometer to achieve precise sugar syrup temperature for perfect buttercream texture.

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: Pistachio Dacquoise, French dessert, meringue cake, pistachio buttercream, elegant cake, nutty cake