Pistachio Dacquoise Cake Recipe

So, here’s the deal: I just made this epic pistachio dacquoise, and let me tell you, it’s like biting into a fluffy dream with a crunch! Who knew layering meringues and whipped cream could turn my kitchen into a fancy pâtisserie experience?

I enjoy constructing a cake that is the very definition of dainty and light yet heavy with flavor. A meringue made from egg whites and sugar is the base; it’s got a hint of ground pistachios and a smidge of flour to keep it from being too loose: just the right delicate protein boost (along with all those nuts) to make this cake anything but empty calories.

There’s whipped cream, of course, lightly sweetened and simply but perfectly flavored with vanilla. That’s the interior: luscious yet light.

The exterior is simply a massive pile of crudely chopped pistachios. Which actually isn’t just a decorative choice; it’s a not-so-simple way of achieving crunch.

Pistachio Dacquoise Cake Recipe Ingredients

• Egg Whites: High in protein, egg whites provide structure and lift to the dacquoise layers.
• Granulated Sugar: Adds sweetness to the meringue layers and enhances the cake’s flavor.
• Ground Pistachios: Rich in healthy fats and fiber, they offer a nutty flavor and delicate texture.
• Heavy Cream: Whipped to perfection, it adds creamy richness to balance the nutty meringue.
• Vanilla Extract: Provides a subtle aromatic sweetness that complements the pistachio notes.

Pistachio Dacquoise Cake Recipe Ingredient Quantities

• 6 large egg whites
• 1 cup granulated sugar
• 1 1/4 cups ground pistachios
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup powdered sugar, sifted
• 2 cups heavy cream
• 2 tablespoons granulated sugar (for whipped cream)
• 1 teaspoon vanilla extract
• Extra chopped pistachios for garnish

How to Make this Pistachio Dacquoise Cake Recipe

1. Set the oven to 320°F (160°C) to warm up while you prepare the cookies. Get two baking sheets, and line them with parchment paper. You could also use silicone baking mats, which are a lovely tool for cookie making.

2. In a pristine, moisture-free bowl, mix the egg whites using a mixer until they yield soft peaks.

3. Little by little, add the cup of granulated sugar to the egg whites, beating until they hold stiff, glossy peaks.

4. In a gentle manner, incorporate the ground pistachios, all-purpose flour, and salt into the meringue. Be careful not to deflate the mixture as you fold in these ingredients.

5. Evenly spread the batter onto the prepared baking sheets, dividing it into three equal parts. Form each part into a circle, approximately 8 inches in diameter.

6. In the preheated oven, bake for 25-30 minutes or until the meringue layers are firm and lightly golden. Allow them to cool completely.

7. In a mixing bowl, combine the heavy cream with 2 tablespoons of granulated sugar and the vanilla extract. Beat together until stiff peaks form.

8. When the meringue layers have cooled, dust with powdered sugar.

9. Put together the dacquoise cake by stacking the meringues and whipped cream, and make sure that the cream is spread evenly between each layer.

10. Complete the process by covering the final top with the remaining whipped cream. Then, as a last gesture before presenting, ensure extra chopped pistachios are sprinkled on top.

Pistachio Dacquoise Cake Recipe Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper or silicone baking mats
4. Mixing bowls
5. Hand mixer or stand mixer
6. Spatula
7. Measuring cups and spoons
8. Sifter (for powdered sugar)
9. Knife (for chopping pistachios)

FAQ

• What is the texture of a dacquoise?A dacquoise is an airy and crispy cake based on meringue that is combined with nuts, which impart a delicate, crunchy texture.
• Can I use other nuts instead of pistachios?Indeed, you can use other nuts in place of ground pistachios. Almonds, hazelnuts, and walnuts, for instance, can deliver different flavor variations.
• How do I prevent the dacquoise layers from browning too much?Cook at a low temperature, about 300°F (150°C), and watch closely to prevent over-baking.
• Can I make the dacquoise layers ahead of time?Indeed, it is possible to prepare and store an assembled dish in an airtight container for as much as two days before completing the task of finishing in the oven.
• What is the best way to whip cream for this cake?Place the mixing bowl and beaters in the freezer for 10 minutes to chill. Then, whip the cream with sugar and vanilla in the bowl until soft peaks form.
• How should I store the assembled cake?Refrigerate the cake and use it within two days for best results.
• Can I freeze the pistachio dacquoise?You can freeze the unassembled dacquoise layers for up to a month. Just be sure to wrap them tightly in plastic wrap.

Pistachio Dacquoise Cake Recipe Substitutions and Variations

You can use almond meal instead of ground pistachios for a different nut flavor.
When you don’t have all-purpose flour, use cake flour instead.
To make this recipe dairy-free, use coconut cream in place of heavy cream for the whipped topping.
Substitute granulated sugar with either maple syrup or honey for a truly natural sweetening option.

Pro Tips

1. Ensure Egg Whites Are at Room Temperature Before beating the egg whites, let them come to room temperature. This helps them whip more easily and achieve maximum volume, resulting in a lighter meringue.

2. Use a Clean Bowl and Whisk Make sure your mixing bowl and whisk are completely free of any grease or moisture. Even a small amount can prevent the egg whites from whipping properly.

3. Fold Ingredients Gently When incorporating the ground pistachios, flour, and salt into the meringue, use a gentle folding technique. This helps maintain the airiness of the meringue and ensures your layers remain light and fluffy.

4. Let the Meringue Layers Cool Entirely Be sure to let the meringue layers cool completely before dusting with powdered sugar and assembling the cake. This helps prevent the whipped cream from melting or sliding off.

5. Chill Before Serving Once assembled, refrigerate the dacquoise for at least an hour before serving. This allows the flavors to meld together and makes slicing the cake easier.