Pistachio Dacquoise

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    745
based on 7 ratings

Delicious layers of pistachio and almond meringue cake filled with a light pistachio cream. This recipe requires pistachio paste, which is available online and has a similar flavour to almond extract, it also gives a pale green hue to the dessert. Finish with shards of dark chocolate and serve with cream. The meringue sponge can be made ahead and frozen a few days in advance.

recipe updated Apr 4, 2024

Ingredients

  • Pistachios icon
    Pistachios
    50 g
  • Pistachios icon
    Pistachios
    as needed
  • Vanilla bean pod icon
    Vanilla bean pod
    1 teaspoon
  • Pistachios icon
    Pistachios
    as needed
  • Dark chocolate icon
    Dark chocolate
    as needed
  • Icing sugar icon
    Icing sugar
    370 g
  • Ground almonds icon
    Ground almonds
    230 g
  • Egg white icon
    Egg white
    300 g
  • Caster sugar icon
    Caster sugar
    100 g
  • Pistachio paste icon
    Pistachio paste
    30 g
  • Icing sugar icon
    Icing sugar
    as needed
  • Whipping cream icon
    Whipping cream
    500 g
  • Pistachio paste icon
    Pistachio paste
    1 tablespoon

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Chef Patissier XL
  • kCook icon Baking tray - large
  • kCook icon Large mixing bowl
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Piping bag

Step preview

  1. Draw a 24cm x 11cm (9.5 x 4.5”) rectangle on a piece of paper to use as a template
  2. Use the rectangle template to draw the rectangle onto each sheet of parchment paper
  3. Pre-heat oven - 180°C
  4. Grease and line a clean baking tray with parchment paper
  5. Add pistachios, icing sugar and ground almonds to a clean large mixing bowl
  6. Stir until combined then set aside
  7. Attach Whisk
  8. Add egg white to the Kenwood Bowl
  9. Mix until light and fluffy - 2 min, Speed Max
  10. Add caster sugar to the Kenwood Bowl while machine is running
  11. Mix until soft peaks form - 2 min, Speed 5
  12. Remove the Kenwood Bowl from the machine
  13. Add pistachio paste to the Kenwood Bowl
  14. Fold gently until just combined
  15. Transfer content of large mixing bowl to Kenwood Bowl gradually
  16. Fold gently until combined
  17. Transfer meringue to piping bag
  18. Pipe some of the meringue onto baking tray
  19. Repeat the same with the other baking trays
  20. Sprinkle with pistachios
  21. Dust with icing sugar lightly
  22. Bake until golden brown - 15 min, 180°C
  23. Remove from oven and let cool
  24. Use a sharp knife to trim the edges to give a neat finish
  25. Clean Kenwood Bowl
  26. Attach Whisk
  27. Add whipping cream, icing sugar, pistachio paste and vanilla bean pod to the Kenwood Bowl
  28. Mix - 1 min 40 sec, Speed 5
  29. Transfer cream to piping bag
  30. Pipe some of the cream onto meringue
  31. Top with the next layer
  32. Pipe some of the cream on top
  33. Top with the final layer of meringue
  34. Pipe the rest of the cream on top
  35. Decorate with pistachios
  36. Sprinkle with dark chocolate
  37. Serve
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