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
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
- 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).
- 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.
- 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.
- Fold in Pistachio Mixture: Gently fold half of the pistachio flour into the meringue, then fold in the remainder carefully to retain airiness.
- 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.
- Release from Rings: Run a sharp knife around edges and gently remove the dacquoise discs once cooled.
- 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).
- 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.
- Flavor and Finish Buttercream: Add vanilla extract, pistachio paste, and salt to taste; whip for 1 minute. Taste and adjust salt as preferred.
- 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.
- 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
