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Parve
Medium
6 Servings
Allergens 
1 Hour
Diets
A dacquoise is a French meringue that contains nuts and flour. After baking, it acquires a rich, airy texture, which is more like a cake than a standard egg white meringue. For Pesach I use potato starch and it comes out just as great.
Yields: 2 (7-inch) round pans or 1 (10-inch) round pan
7 egg whites
3/4 cup plus 3/4 cup granulated sugar, divided
1 and 1/2 cups Gefen Almond Flour or ground almonds
1/2 cup minus 1 tablespoon Gefen Potato Starch
powdered sugar, to dust
1/2 cup minus 1 tablespoon milk or coconut cream
1/2 cup minus 1 tablespoon heavy cream or non-dairy cream
1/2 teaspoon Gefen Vanilla Extract (or vanilla bean paste)
2 egg yolks
2 tablespoons granulated sugar
2 tablespoons Gefen Potato Starch
1 (250-milliliter) container heavy cream or non-dairy whipping cream
powdered sugar, to dust
sliced fresh fruit, to garnish
Preheat oven to 325 degrees Fahrenheit.
In a bowl, whip egg whites with three-fourths cup of sugar to create a stable foam.
In a separate bowl, combine almond flour with remaining three-fourths cup of sugar and the potato starch.
Gently fold the flour mixture into the egg white foam and transfer to a piping bag with a round tip (or a sealed plastic bag, and then snip off the tip).
Pipe mixture into the pan(s). Dust generously with powdered sugar and bake about 25 minutes.
Cool for 10 minutes and gently remove from the pan. If the dacquoise sticks to the sides, gently use a sharp knife to loosen it.
In a medium saucepan, bring the milk, heavy cream, and vanilla extract to a boil.
In a separate bowl, mix egg yolks with granulated sugar and potato starch.
Carefully pour milk mixture over the egg yolk mixture and stir to combine.
Return to the pot, stirring constantly until the mixture thickens slightly.
Transfer the thickened cream to a clean bowl and let cool to room temperature.
When cooled, add heavy cream and gently fold to combine.
Transfer prepared vanilla cream to a piping bag and fill the center of the dacquoise with swirls of cream. Decorate with sliced fruit.
Photography and Styling by Shoshi Sirkis
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