Hazelnut Meringue (Dacquoise)


by: Baker Guy

While rounds of French meringue make wonderful layers in cakes, meringue is brittle and doesn't have a lot of flavor. For a meringue with an intriguing nutty flavor, fold a mixture of sugar, ground hazelnuts or almonds, and a small amount of flour with uncooked French meringue. Pipe this mixture into disks on a parchment paper-lined sheet pan-buttered tart rings hold the mixture in place, but you can also pipe it directly onto the parchment paper. Bake slowly like meringue.


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serves: 1

1 1/2 cups hazelnuts or blanched almonds

1 1/4 cups sugar

3 tablespoons cake flour

butter (for the tart rings)

8 egg whites

cream of tartar (a pinch, unless using a copper bowl)

Nutrition Facts
Hazelnut Meringue (Dacquoise)

Servings Per Recipe: 1

Amount per Serving

Calories: 2502

  • Total Fat: 114.9 g
  •     Saturated Fat: 8.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 485.2 mg
  • Total Carbs: 317.8 g
  •     Dietary Fiber: 22 g
  •     Sugars: 263.5 g
  • Protein: 77.4 g

how is this calculated?

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1.  Preheat the oven to 350°F. Place the nuts on a baking sheet and toast them for about 15 minutes, or until you can smell their aroma. Remove and set aside to cool. Turn down the oven to 275°F.

2.  In a food processor, grind the nuts with 1/2 cup of the sugar and the flour for about 1 minute, or until the nuts turn into a fine powder. Take care not to process them until they become oily.

3.  Butter three 9-inch tart rings and set them on parchment paper-lined sheet pans. If you don't have 9-inch tart rings, draw circles on the parchment paper and turn it over on the sheet pan.

4.  In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar (if using) on high speed for about 4 minutes, or until stiff peaks form. Then beat in the remaining sugar. Continue beating for about 1 minute more, or until the egg whites are stiff and shiny. Transfer the egg white mixture to a large bowl and fold in the nut mixture with a rubber spatula.

5.  Fit a pastry bag with a 1/3-inch plain tip and fill it with the meringue. Starting at the center of each tart ring or circle, pipe the meringue, gradually working out in a spiral pattern, until you have filled the ring or circle. To end the piping, quickly pull back the tip, reversing its direction.

6.  Smooth the tops of the disks with an offset spatula.

7.  Bake for about 90 minutes, or until the disks are hard, crisp, and pale brown and the center is firm to the touch. If at any point the dacquoise starts to look too brown, turn down the oven to 200°F. Let cool.

8.  If you’ve used tart rings, slide a knife around the inside of the rings and pull the rings off. Peel away the parchment paper.

9.  Use dacquoise disks in cakes as you would rounds of other cakes, which works best if you construct your cake in a ring or springform pan.

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