DESSERT - Pistachio Dacquoise

By Aemelia

Ingredients

• Pistachio-butter filling:
• 100 g Egg whites
• 50 g Granulated sugar
• 80 g Almond powder
• 10 g Pistachio
• 70 g Confectioners' sugar
• 15 g Pistachio paste
• Confectioners' sugar for dusting
• Italian meringue
• 55 g Egg whites (about 2 large)
• 85 g Granulated sugar
• 20 g water
• 100 g Unsalted butter, room temperature
• 35 g Pistachio paste
• 40 g Egg yolks (about 2 large)
• Maraschino cherries (optional)

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Preheat the oven to 150 °C
Line 1 baking pan with baking paper.
Whisk egg whites and granulated sugar until stiff peaks form.
Mix pistachio paste with 1/4 cup of meringue until fully combine.
Grind the pistachio, almond powder, and confectioners'sugar together until powdery, sift the mixture over the meringue with the pistachio paste mixture.
Fold until combine (gently ^^).
Put the batter into the piping bag with 15-mm round tip. Pipe fourteen 11-12 cm long dacquoises onto the prepared baking sheet.
Sprinkle with confectioners' sugar and bake for 18-20minutes.
Cool on wire rack.


Make the Pistachio-butter filling

Make the Italian meringue:

In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg whites.
The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until cold.


Cream the butter, add the pistachio paste, beat until combine, then follow with the egg yolks.
Fold the Italian meringue into the butter mixture until combine. Pour the Pistachio-butter into the piping bag with star-shaped tip.
Pipe the filling onto the flat side of half cakes, arrange cherries on top, and sandwich with remaining cakes.