Almond Dacquoise

Photo: Frederic Lagrange
Prep Time:
20 mins
Total Time:
3 hrs
Makes one 7 1/2-inch round and twelve 3-inch square cookies

This recipe accompanies the Baked Alaska Bombe.


  • 2 tablespoons unsalted butter, softened, for parchment

  • All-purpose flour, for parchment

  • 8 ounces whole blanched almonds, finely ground (2 cups)

  • 1 cup superfine sugar, divided

  • 1 ½ cups confectioners' sugar

  • 8 large egg whites, room temperature


  1. Preheat oven to 200 degrees. Invert a 7-cup bombe mold onto 1 parchment-lined baking sheet, and trace perimeter. Turn over parchment. Brush traced circle with butter, and dust with flour. Brush another parchment-lined baking sheet all over with butter, and dust with flour.

  2. Beat together almonds, 1/2 cup superfine sugar, and the confectioners' sugar in a large bowl with a mixer. Beat together egg whites with a mixer until soft peaks form. Beat in remaining 1/2 cup superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Fold into nut mixture.

  3. Spread meringue into traced circle to form a round slightly thicker than 1/4 inch. Fit a large pastry bag with a 1-inch flat tip with a serrated edge (such as Ateco #9897). On the second baking sheet, use serrated side to pipe 3 overlapping lines to create a 3-inch square. Repeat to create 11 more squares.

  4. Bake dacquoise round and cookies until they are dry on top and lift easily from parchment, about 1 hour, rotating halfway through. Turn off heat; let cool in oven 1 hour. If it isn't too humid, dacquoise can be stored at room temperature, well wrapped, 1 day (if humid, use immediately).

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