Classic almond dacquoise

Ingredients

(for one thin rectangular dacquoise layer on a small baking sheet/plaque of about 33 × 23 cm / 13 × 9 inches; double if needed for multiple layers)

– 190 g egg whites (whites from about 4 large/extra-large eggs, at room temperature)

– 120 g icing sugar / powdered sugar (sucre glace)

– 45 g ground almonds / almond powder (poudre d’amande, finely ground; can be slightly coarser for texture)

– 80 g all-purpose flour / plain flour (farine)

– 20 g granulated sugar (sucre en poudre, for the meringue)

Instructions

1. **Preheat the oven** to 180°C (about 350°F). Line a baking sheet (approximately 33 × 23 cm) with parchment paper. Optionally trace a rectangle or circle as a guide.

2. **Prepare the dry ingredients**: Sift together the icing sugar (120 g), ground almonds (45 g), and flour (80 g). Set aside.

3. **Make the French meringue**: In a clean bowl, whisk the egg whites (190 g) until they start to foam. Gradually add the granulated sugar (20 g) while beating, and continue whisking to stiff, glossy peaks (bec d’oiseau / bird’s beak stage — the peak should hold but curl slightly at the tip). Do not overbeat.

4. **Fold in the dry ingredients**: Sprinkle the sifted almond-sugar-flour mixture over the meringue in 3 additions. Gently fold with a spatula, turning the bowl as you go, until just combined. The batter should remain light and airy — avoid deflating it.

5. **Spread the batter**: Pour/spread the mixture onto the prepared baking sheet in an even layer (about 1 cm thick). Smooth the surface with an offset spatula.

6. **Bake**: Place in the preheated oven and bake for 20–25 minutes, until lightly golden on top and set (it should feel slightly firm but still soft inside). The surface may crack a bit — that’s normal.

7. **Cool**: Remove from the oven and let cool completely on the sheet (or carefully transfer with the parchment). It will firm up as it cools, becoming crisp outside and chewy inside.

This dacquoise is typically used as layers in cakes (filled with buttercream, ganache, fruit, etc.). Store in an airtight container if not using immediately, or assemble your dessert right away. Enjoy!