Almond Dacquoise with Vanilla Buttercream is a refined and elegant French dessert that combines crisp almond meringue layers with a rich, smooth vanilla buttercream. Finished with a dusting of powdered sugar and a scattering of toasted almonds, this layered delicacy is perfect for celebrations or when you wish to impress with a classic pâtisserie-style treat.
Why You’ll Love This Recipe
This dessert is a wonderful balance of textures and flavors. The dacquoise layers are crisp on the outside and slightly chewy on the inside, while the buttercream is smooth and luxuriously creamy. Almond lovers will appreciate the nutty depth, and the presentation is both simple and stunning. It’s gluten-light, naturally elegant, and ideal for afternoon tea or a festive dessert course.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the almond dacquoise layers:
- egg whites
- cream of tartar
- granulated sugar
- almond flour
- all-purpose flour
- salt
- sliced almonds
For the vanilla buttercream:
- unsalted butter, softened
- powdered sugar
- heavy cream
- pure vanilla extract
For garnish:
- powdered sugar
- sliced almonds, lightly toasted
Directions
- Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
- In a separate bowl, combine the almond flour, all-purpose flour, and salt.
- Gently fold the dry mixture into the meringue with a spatula until just combined.
- Spoon or pipe the mixture onto the prepared pans in two 8×8-inch squares or rectangles. Sprinkle sliced almonds over the top.
- Bake for 25–30 minutes, or until golden and firm to the touch. Let cool completely on the pans.
- For the buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract. Continue beating until the mixture is light and fluffy.
- Spread a generous layer of buttercream over one dacquoise sheet, then carefully place the second sheet on top. Press gently to adhere.
- Dust the top with powdered sugar and garnish with additional toasted sliced almonds.
- Chill the dessert for at least 1 hour before slicing for clean edges.
Servings and timing
This recipe yields 8 servings. Preparation and assembly take approximately 45 minutes, with an additional 25–30 minutes of baking time and at least 1 hour of chilling time.
Variations
- Chocolate twist: Add a thin layer of ganache between the buttercream and dacquoise for extra richness.
- Fruit fusion: Spread a thin layer of raspberry or apricot jam over the bottom dacquoise before adding the buttercream.
- Hazelnut version: Substitute almond flour with hazelnut flour and use toasted hazelnuts for garnish.
- Coffee flavor: Add 1 teaspoon of instant espresso powder to the buttercream for a mocha flavor profile.
- Mini dacquoise: Pipe the dacquoise into individual rounds for elegant single servings.
storage/reheating
Store the assembled dacquoise in an airtight container in the refrigerator for up to 3 days. Allow it to sit at room temperature for 10–15 minutes before serving for the best texture. This dessert is not recommended for freezing, as the meringue can become soggy upon thawing.
FAQs
What is a dacquoise?
A dacquoise is a French dessert made with layers of nut-based meringue (typically almond or hazelnut) and cream or buttercream filling.
Can I make the dacquoise layers ahead of time?
Yes, the meringue layers can be baked a day in advance and stored in an airtight container at room temperature.
Why did my meringue collapse?
Overmixing or introducing fat (like yolk) into the egg whites can prevent them from forming stiff peaks. Ensure your bowl and beaters are completely clean and grease-free.
Is almond flour the same as almond meal?
They are similar but not identical. Almond flour is finer and preferable for a smooth texture in dacquoise.
Can I use margarine instead of butter in the buttercream?
Butter is recommended for optimal flavor and texture. Margarine may alter the consistency and taste.
What is the best way to toast almonds?
Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5–8 minutes, stirring once.
Can I make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend or additional almond flour.
How do I slice dacquoise neatly?
Chill thoroughly before slicing with a sharp serrated knife. Clean the knife between cuts for neat edges.
What can I serve with almond dacquoise?
Serve with fresh berries, fruit coulis, or a dollop of whipped cream for an elegant presentation.
Can I flavor the buttercream differently?
Yes, try almond extract, citrus zest, or even rose water for alternative flavor profiles.
Conclusion
Almond Dacquoise with Vanilla Buttercream is a sophisticated dessert that captures the elegance of French patisserie in a format accessible to home bakers. With its delicate nutty meringue and rich vanilla filling, it’s sure to be a standout at any gathering. Whether for a tea party or a celebratory dessert, this dacquoise is an impressive and rewarding recipe to master.
Print
Almond Dacquoise with Vanilla Buttercream
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes (including cooling and chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A refined French dessert featuring light and nutty almond meringue layers filled with luscious vanilla buttercream, finished with a dusting of powdered sugar and toasted almond slivers.
Ingredients
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 1/4 cups almond flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Powdered sugar, for dusting
- Additional sliced almonds, lightly toasted
Instructions
- Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
- In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until glossy stiff peaks form.
- In a separate bowl, whisk together almond flour, all-purpose flour, and salt. Gently fold dry ingredients into the meringue using a spatula.
- Spoon or pipe the mixture into two 8×8 inch squares or rectangles on prepared pans. Sprinkle with sliced almonds.
- Bake for 25–30 minutes, or until golden and firm to the touch. Let cool completely.
- For the buttercream, beat butter until creamy. Add powdered sugar gradually, followed by cream and vanilla extract. Beat until light and fluffy.
- Spread buttercream over one dacquoise layer, then top with the second. Press gently.
- Dust with powdered sugar and scatter additional toasted almonds on top. Chill before slicing.
Notes
- Ensure egg whites are at room temperature for better volume.
- Use a serrated knife for cleaner slices when cutting the dacquoise.
- Chilling the assembled cake helps firm the layers and makes slicing easier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 85mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
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