If you like macarons, then you should never miss out on the thick version of it – the dacquoise cookies. It is easier and fails proof to make than the fancy macrons; besides, it also has similar ingredients as making the macarons.
I always had a hard time making the macarons since they easily got cracks or undercooked. However, I had no issues with baking dacquoise, which the “ugly cracks” made it looks prettier. The dacquoise cookies are more and more popular these days due to the easy recipe and cute looking.
What are the ingredients?
- The dacquoises are also known as French meringue cookies made from mixed almond flour, all-purpose flour, and icing sugar with egg whites (the whipped meringue). The cookie tastes crunchy and chewy on the outside and moist inside with the whipped cream filling.
- For the fillings, I made the whipped cream mixed my homemade blueberry jam to create an interesting and tasty flavoring for it. It is fun and satisfying to make different kinds of filling for your dacquoise cookies. It would be an excellent idea to try this easy recipe to make the most delicious dessert for family and friends on a wonderful holiday.
How to store the dacquoise cookies?
- You can keep the dacquoise cookies in the fridge or the freezer with the plastic bag sealed, which can be lasted for a few days. Assemble the cookies with fillings before serving.
What to serve with them?
- The cookies make a tasty and beautiful afternoon set with cream puff, double-layer Matcha cheesecake, and white rabbit milk tea.
- 15g Icing Sugar
- 20g Almond Flour
- 8g All-purpose Flour
- 1 Egg White
- 15g White Granulated Sugar
- 50g Heavy Whipping Cream
- 10g Icing Sugar
- 10g Homemade Blueberry Jam
- Combine almond flour, all-purpose flour, and icing sugar in a bowl.
- Beat the egg white in another bowl with a hand whisk until small bubbles form, then add white granulated sugar three times. Keep beating the egg white until it becomes a stiff peak. When you lift the whisk, you should see the egg white stays on it.
- Sift the flour mixture into the egg white, and gently mix well with a spatula. Keep mixing and folding the batter around 10 times until it turns smooth and silky. Please be careful, don't over mix the batter.
- Fill the batter into a piping bag. Place the parchment paper on a baking pan, and spray water on it. Then, place the dacquoise mold on the paper, spray water on it as well.
- Gently fill the dacquoise batter into the mold until full. Flatten the surface with a dough scraper. Then remove the mold. Dust the icing sugar powder on top of the batter twice every 3 minutes.
- Preheat the oven to 280F, then bake for 30 minutes.
- Remove the dacquoise cookies from the baking from when it is cooled.
- In a large mixing bowl, beat the heavy whipping cream with sugar until fluffy. Mixing half of the whipping cream with homemade blueberry jam.
Assemble the dacquoise
- Fill both the original and blueberry whipping cream in two different piping bags. Then squeeze on the dacquoise cookies.
- Stack one plain cookie on another.
Amount Per Serving: Calories: 143Total Fat: 8.3gSaturated Fat: 4gCholesterol: 23mgSodium: 19mgCarbohydrates: 14.5gFiber: 0.6gSugar: 8.3gProtein: 2.8g