hazelnut dacquoise
My new copper beating bowl arrived in the mail, and I immediately took it over to Zoë François‘ house and made her beat white egg whites by hand in it for this post. In between laughing and giving me dirty looks, she made this incredible dacquoise with blackberries and cream. It was so good we couldn’t stop nibbling on it all afternoon (after she made me wash all the dishes in payback).

The meringue base here is on the sweet side, but the hazelnuts incorporated in the layers and tart berries in between balance it perfectly. Zoë mentioned this dessert would also work for Passover (you can check out her Chocolate Caramel Matzo as well), so here’s another dessert option if you celebrate.
hazelnut dacquoise

hazelnut dacquoise

hazelnut dacquoise

copper pots

hazelnut dacquoise

Dacquoise with Blackberries and Cream
Inspired by the brutti ma buoni from Tasting Rome by Katie Parla and Kristina Gill

Meringue
10 ounces (285g) hazelnuts, skin on (or you can cheat and buy chopped hazelnuts)
5 large egg whites
Pinch salt
2 1/2 cups (285g) confectioner’s sugar
1 teaspoon pure vanilla extract

Whipped Cream
1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla
7 ounces (200g) blackberries

Adjust an oven rack to the middle position and  preheat the oven to 350F. Spread the hazelnuts on a rimmed baking sheet and toast them for 8-10 minutes, or until their skins began to crack and loosen. Remove from the oven and allow to cool, then rub them with a clean towel to remove the skins. Chop into small pieces.

Reduce the oven temperature to 300F. Line a half sheet pan with parchment paper.

Whip the egg whites and salt (either by hand, as pictured, or in a stand mixer fitted with a whisk, on medium speed) until foamy. Gradually add the sugar and continue to whisk until the mixture appears glossy and starts to thicken. Fold in the hazelnuts and vanilla.

Transfer the mixture to the prepared sheet pan. Use an offset spatula to even out the mixture, covering the parchment paper completely. Bake for 20-25 minutes, until the meringue is lightly browned. Remove from the oven and let cool slightly on a wire rack.

For the whipped cream
Add the heavy cream, sugar, and vanilla to a chilled mixer bowl. Beat on low speed until small bubbles form, about 30 seconds. Increase the speed to medium and and continue beating, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly double in volume, and 30 seconds. Refrigerate until ready to use.
hazelnut dacquoise

hazelnut dacquoise

hazelnut dacquoise

hazelnut dacquoise
To assemble the dacquoise
When the meringue is almost cool, very carefully cut it into three equal pieces (you want to do this before it completely cools and will shatter when cut). Trim the sides slightly for straight edges if desired.

Lay one piece of meringue on a serving dish. Top it with 1/2 of the whipped cream and blackberries, coating both evenly over the top. Place a second layer of meringue on top, and repeat with the whipped cream and blackberries. Top with a third piece. Carefully cut into strips and serve (cutting it will be a slightly messy affair).
dacquoise with blackberries and cream

hazelnut dacquoise
The Mauviel copper bowls  seen throughout the photos were sent to me by Equip My Kitchen; you can find the beater bowl here, and the beater stand here. They are gorgeous, and worth every penny. Zoe’s collection includes the jam pan.
hazelnut dacquoise

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24 Responses to dacquoise with blackberries and cream

  1. wow, she must really like you! (though i guess she got you back by making you do the dishes, haha). i always get too lazy to use hazelnuts (skinning and then toasting and by then there’s so many dishes i just want to curl up on the couch), but the idea of pairing them with meringue and berries and cream sounds too good to pass up.

  2. Christina Colbert says:

    The recipe sounds and looks wonderful. One question; The recipe calls for 5 large eggs, yet you mention whipping the egg whites with salt, etc. etc. Can I assume you use the egg whites only? Or did I miss the inclusion of the egg yolks somewhere?

    Thank you in advance.

  3. This is TOO beautiful. I just LOVE the style of photography you did for this, Sarah. My god, and the flavors! Loves it x1,000,000

  4. Beautiful photos! This dessert makes me yearn for summer so badly. I’m envisioning warm summer evenings and dessert outside…

  5. Susan J says:

    I love the copper beating bowl from Mauviel

  6. Oh my – the balance of flavors in this sounds utterly addicting. And that copper beating bowl is gorgeous!

  7. So, so, so very beautiful Sarah. I just love these photos. <3

  8. Speranza says:

    Meringue has always been my drug of choice and this looks amaazing! (And, blackberries are totally underused in my opinion. so good on ya
    for incorporating both here …!)

  9. Allyson says:

    Those photos are gorgeous- I never knew I longed for a copper bowl before. I’ve never had a dacquoise or any layered meringue, but it looks beautiful and perfect for spring.

  10. Kokodynia says:

    Looks like great time in the kitchen and an awesome result! Yum, yum:-)
    Im must be so crunchy and delicious… 🙂
    ( I am a blackberries addict person )

  11. Dormouse says:

    Gorgeous photos! I didn’t know you could get a stand – I have this bowl and I adore it.

  12. This looks perfect. I actually don’t really like the gooey middle bit of pavlovas, so this looks like my kind of alternative. Also love the use of nuts in the meringue. Think I might try this with pistachios soon 🙂

  13. […] Strawberry & Pistachio Merveilleux (inspired by The Vanilla Bean Blog) print […]

  14. […] Why it’s awesome: The contrast between the crunch of the meringue and the softness of the cream? It’s next level. Recipe here. […]

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