Pistachio Dacquoise

Introduction:
Pistachio Dacquoise is a delicate and decadent dessert that combines the rich, nutty flavor of pistachios with the light, airy texture of a meringue-based cake. Originating in France, this dessert is known for its crisp exterior and soft, chewy interior, making it a perfect balance of textures. Traditionally, dacquoise is made with almond or hazelnut meringue, but in this version, pistachios take center stage, giving the dessert a unique flavor profile. Often used as a base for layered cakes or as a stand-alone treat, the pistachio dacquoise is an impressive and elegant dessert that can be served on any occasion. Its lightness and balance of sweetness with the subtle saltiness of pistachios make it a crowd-pleaser.

The History of Pistachio Dacquoise
The Dacquoise is named after the town of Dax in southwestern France, where it was created in the 19th century. Initially, the dacquoise was made with a mixture of meringue and almonds, providing a crisp yet chewy base for various fillings, typically buttercream. Over time, this classic recipe evolved, and chefs began experimenting with other nuts, including pistachios, to create variations of the traditional dacquoise. The addition of pistachios brought a new dimension to the dessert, offering a combination of earthy, slightly sweet, and rich flavors that complement the meringue. The pistachio dacquoise is a perfect representation of how French pastry chefs have taken traditional recipes and elevated them with innovative flavors and textures.

Ingredients Breakdown

• 1 ½ cups shelled pistachios (finely ground)
• 1 ¼ cups powdered sugar
• 6 large egg whites
• ¼ teaspoon cream of tartar
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for the filling)
• 2 tablespoons powdered sugar (for the filling)
• ½ teaspoon vanilla extract (for the filling)
• 1 tablespoon finely chopped pistachios (for garnish)
• Optional: additional pistachio paste or buttercream for layering

Step-by-Step Recipe

1. Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper and draw two 8-inch circles on the paper to use as a template for your dacquoise layers.
2. In a food processor, pulse the pistachios and powdered sugar together until the pistachios are finely ground. Sift the mixture to remove any large pieces and set aside.
3. In a clean, dry bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form and the meringue is glossy.
4. Gently fold the pistachio mixture into the meringue until fully incorporated. Be careful not to deflate the meringue.
5. Transfer the mixture into a piping bag fitted with a large round tip. Pipe the pistachio meringue onto the prepared parchment paper within the circles, creating two even layers.
6. Bake in the preheated oven for 25-30 minutes, or until the dacquoise layers are crisp and lightly golden on the outside but still soft in the center.
7. Let the dacquoise layers cool completely on a wire rack.
8. For the filling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
9. Once the dacquoise layers have cooled, spread a generous amount of whipped cream on one of the layers, then place the second layer on top.
10. Garnish with chopped pistachios or additional pistachio paste, if desired.
11. Refrigerate the pistachio dacquoise for at least 2 hours before serving to allow the flavors to meld.

Tips for the Perfect Pistachio Dacquoise

• Make sure to sift the pistachio and powdered sugar mixture to ensure a smooth, lump-free meringue.
• Be gentle when folding the pistachio mixture into the meringue to preserve the airy texture of the egg whites.
• If you don’t have a piping bag, you can use a spoon to spread the meringue onto the baking sheets, but make sure the layers are even and smooth.
• For extra richness, you can layer the dacquoise with pistachio buttercream or add a pistachio paste filling between the layers for a more intense pistachio flavor.
• Ensure that the dacquoise layers are fully cooled before assembling the dessert to avoid melting the whipped cream.

Variations and Customizations

• Chocolate Pistachio Dacquoise: Add melted dark chocolate to the whipped cream filling for a decadent twist.
• Berry Infusion: Add a layer of fresh berries, such as raspberries or strawberries, between the dacquoise layers to complement the pistachio flavor with a touch of tartness.
• Layered with Ganache: For an indulgent touch, layer the dacquoise with a rich chocolate ganache along with the whipped cream filling.
• Pistachio-Coffee Dacquoise: Incorporate a small amount of espresso powder into the meringue for a pistachio-coffee flavor combination.

Health Considerations and Nutritional Value
Pistachio dacquoise is a relatively lighter dessert compared to traditional cakes due to its meringue base. Pistachios are a great source of healthy fats, fiber, and protein, as well as being rich in antioxidants. While the whipped cream filling adds some calories and fat, the dessert can be made with a lighter whipped topping or a non-dairy alternative for those looking to reduce the fat content. However, due to its sugar content and richness, it should still be enjoyed in moderation as part of a balanced diet.

FAQ

• Can I make this ahead of time? Yes, you can make the dacquoise layers and the filling in advance. Store the meringue layers in an airtight container at room temperature and refrigerate the whipped cream filling until ready to assemble.
• Can I freeze the dacquoise? Yes, the meringue layers can be frozen for up to a month. Just make sure to wrap them tightly in plastic wrap before freezing.
• Can I use a different nut? While pistachios are traditional in this recipe, you can substitute them with almonds, hazelnuts, or even cashews for a different flavor. Keep in mind that the texture and flavor will vary depending on the nut used.

Pistachio Dacquoise

Pistachio Dacquoise is a delightful, meringue-based dessert that combines the nutty flavor of pistachios with a rich, creamy filling. With a few simple ingredients, you can create a sophisticated and delicious treat perfect for any occasion.

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Total Time 1 hour hr 45 minutes mins

Servings 12

Ingredients

  

For the Pistachio Dacquoise

• 5 large Egg Whites 150g
• ⅝ cup Granulated Sugar 125g
• 1 teaspoon Cream of Tartar optional*
• ¼ teaspoon Salt
• 1 ¼ cups Pistachios 150g
• ½ cup Powdered Sugar 50g
• ⅓ cup Cake Flour 40g

For the French Buttercream

• 8 large Egg Yolks 145g
• ¾ cup Granulated Sugar 150g
• 2 ½ sticks Unsalted Butter 280g, room temperature
• ⅓ cup Water 80ml
• 1 teaspoon Vanilla Extract
• 4 tablespoons Pistachio Paste see my post on how to easily make your own pistachio paste
• ¼ teaspoon Salt to taste

Instructions

 

Make the Pistachio Dacquoise

• Line a large baking sheet with parchment paper and position two 7-inch pastry rings on it, ungreased. Preheat the oven to 465°F / 240°C.
• Add the pistachios to a food processor and pulse them until finely ground, but be careful not to process them too long, or you’ll end up with pistachio paste.
• 1 ¼ cups Pistachios
• Add the flour and powdered sugar to the ground pistachios and pulse until everything is combined. Set aside.
• ½ cup Powdered Sugar, ⅓ cup Cake Flour
• Ensure the egg whites are at room temperature, then whip them with the cream of tartar and a pinch of salt using a stand mixer or electric whisk.
• 1 teaspoon Cream of Tartar, ¼ teaspoon Salt, 5 large Egg Whites
• Once the egg whites start to froth, gradually add the sugar, one tablespoon at a time, whipping for 30–60 seconds in between each addition.
• ⅝ cup Granulated Sugar
• Once all the sugar is incorporated, the meringue should be thick, glossy, and free of any graininess. Continue whipping until stiff peaks form.
• Once the meringue is ready, gently fold in half of the pistachio flour mixture. Be cautious not to deflate the meringue too much.
• After it’s incorporated, add the remaining pistachio flour and fold until completely mixed.
• Divide the dacquoise batter evenly between the two pastry rings and spread it out as flat as possible.
• Place the dacquoise in the oven and immediately reduce the temperature to 350°F / 180°C. Bake for 15 minutes.
• After 15 minutes, turn off the oven and slightly crack the oven door. Allow the dacquoise to sit inside for an hour before transferring to the countertop to cool completely in the pastry rings.
• Once fully cooled, use a sharp knife to carefully run around the edge of the pastry rings and gently release the dacquoise.

Make the French Buttercream

• Place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the yolks become very pale, about the color of butter (around 5 minutes).
• 8 large Egg Yolks
• In the meantime, heat the sugar and water in a small saucepan over medium heat until it comes to a boil. Use a candy thermometer to monitor the temperature, aiming for 240°F / 115°C.
• ¾ cup Granulated Sugar, ⅓ cup Water
• Once the sugar syrup reaches the right temperature, reduce the mixer speed to low and carefully pour the syrup into the egg yolks in a slow, steady stream, avoiding the sides of the bowl or the whisk.
• The bowl of the stand mixer should feel warm once all the syrup is incorporated. Increase the mixer speed to high and whip until the bowl returns to room temperature, which should take about 10 minutes.
• When the bowl feels cool, begin adding the softened butter, a small chunk at a time. Allow each addition to fully incorporate before adding the next.
• 2 ½ sticks Unsalted Butter
• As you add the butter, the frosting may initially look runny, but don’t worry. Continue whipping, and it will eventually thicken up and become glossy. If it doesn’t thicken, increase the mixer speed to high and continue for another minute.
• Once all the butter is incorporated, add the vanilla and pistachio paste, and whip on high speed for an additional minute. Taste the buttercream and decide if you want to add the salt for a perfect sweet and salty contrast once it’s on the dacquoise.
• 1 teaspoon Vanilla Extract, 4 tablespoons Pistachio Paste, ¼ teaspoon Salt

Assemble the Pistachio Dacquoise Cake

• Place one dacquoise layer on a cake board or serving plate.
• Transfer the pistachio French buttercream to a piping bag, snipping the end off. Pipe small blobs of buttercream around the outside of the dacquoise.
• You can pipe blobs all over the layer or just focus on the outer ring, then spread frosting in the middle of the cake.
• Place the second dacquoise layer on top of the buttercream and repeat the process, piping blobs of buttercream all over the top of the cake.
• Decorate the outside of the cake with chopped pistachios for a finishing touch.

Notes

For more detailed information on each step of the recipe, as well as ingredient explanations, equipment recommendations, variations, and storage tips, check out the full blog post above.

If pistachio paste is hard to find, it’s incredibly simple to make your own. See my blog post for easy instructions on how to prepare pistachio paste at home.
If you don’t have cake rings, you can spread the dacquoise batter onto parchment paper in a circular shape instead. The dacquoise may not be as neat, but it will still work. For best results, trace a 7-inch circle onto the parchment paper to guide your shape.
*Cream of Tartar helps stabilize the meringue, but it’s not essential for the recipe’s success. If you don’t have it, you can substitute it with twice the amount of lemon juice, or simply leave it out. Just be extra cautious when folding the meringue to avoid deflating it too much.