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 4 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 Oct 23, 2023

Ingredients

  • Pistachios icon
    Pistachios
    50 g
  • Pistachios icon
    Pistachios
    as needed
  • 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
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Large mixing bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Piping bag
  • kCook icon Piping bag

Step preview

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