BISCUITS, PASTRIES & BASICS

1.14
NUT DACQUOISE

Unit of Measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 115 g Pastry flour
  • 340 g Hazelnut, almond, or other nut flour
  • 400 g Sugar
  • 560 g Egg whites
  • 200 g Sugar
  • 20 g Powdered egg whites

Select the total weight of your device

For g

Recipe

Sift together the flour and nut flour, as well as the larger portion of sugar.

As you whip up the egg whites, add in the smaller portion of sugar and the powdered egg whites until you obtain the perfectly smooth, firm consistency typical of beaten egg whites.

Finish off by incorporating the sifted dry ingredients.

BAKING: On a mat or piped out at 180-190°C (360-375°F).

1000g to 2000g for a 40 x 60cm mold.

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