Almond Dacquoise with Coffee Cream
Dacquoise is a French variation of macarons. Filled with ganache or buttercream, this almond meringue is simpler and easier to make and more rustic than traditional macarons. This recipe is made with rice flour and coffee cream with a hint of sweetness. Remember to preheat the oven completely and adjust the baking time as needed.
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Rice flour makes dacquoise and other meringue cookies light and crusty. Colorful variations can be made with matcha green tea and other powdered vegetables.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
4 servings
Ingredients
For the batter
| 4 | egg whites |
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| ½ cup (100g) | granulated sugar |
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| ½ cup (80g) | rice flour |
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| ⅔ cup (60g) | almond flour |
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| ⅓ cup (40g) | powdered sugar |
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For the coffee cream
| 1¾ cups (400ml) | heavy whipping cream |
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| 3 tablespoons (40g) | granulated sugar |
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| 2 tablespoons (12g) | instant coffee |
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| 2¾ tablespoons (40ml) | hot water |
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For the caramel
| ¼ cup (60ml) | water |
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| 1 cup (200g) | granulated sugar |
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For the topping
| 8 pieces | Strawberries |
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| Mint | |
| Powdered sugar | |
Directions
For the batter
Preheat the oven to 320°F (160°C). In a large bowl, beat egg whites with a hand mixer until foamy. Gradually add granulated sugar in 3 portions. Beat the meringue until stiff peaks form.
Using a rubber spatula, fold the rice flour and almond flour gently into the meringue.
Transfer the batter into a pastry bag with a tip.
Line a baking sheet with parchment paper. Pipe the meringue into a spiral to form disks, 2 1/2 inch (6cm) in diameter and 1/3 inch (1cm) in thickness.
Generously dust the meringue disks with powdered sugar.
Bake for 20 minutes. Turn off the heat, and let it cool down inside the oven.
For the coffee cream
In a medium bowl, whisk the whipping cream over a large bowl filled with iced water. Gradually add sugar, and continue to whip until soft peaks form.
Combine the instant coffee in hot water. Fold into the whipped cream. Blend well.
For the caramel
In a small saucepan over medium heat, add sugar and water. Bring to a boil and cook until amber brown, swirling once.
On a plate or parchment paper, drizzle the caramel in a zigzag motion to create caramel decorations. Cool to set.
To assemble, pipe the coffee cream in between the two dacquoise pieces, and place the sandwich over the caramel decoration.
Top with strawberries and mint, and dust with powdered sugar. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.