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Home / Dacquoise




Recipe Created By:
Frederic Hawecker


100g (3.5oz)
133g (4.7oz)
37g (1.3oz)
125g (4.4oz)
30g (1.1oz)
65g (2.3oz)

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, combine sugar and water; stir to dissolve.
  2. Add PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained.
  3. Combine the sifted almond flour, pastry flour and powdered sugar.
  4. Take a portion of the stiffly whipped meringue and fold in the dry ingredients.
  5. Combine this mixture with the rest of the meringue.
  6. Spread into molds and bake at 163°C/325°F in a conventional oven until done.
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