Coconut Dacquoise Cake

INGREDIENTS

  • 135 g almond flour

  • 135 g coconut rappe

  • 270 g sugar

  • 300 g egg whites

  • 100 g sugar

Directions

  1. In a stand mixer, on medium, whip the egg whites until they are frothy.

  2. Gradually add the second amount sugar. After you have added sugar, place the stand mixer on high speed until the mixture is triple in volume and has formed stiff peaks.

  3. Take about a third of the mixture and mix it with the dry ingredients (almond flour, coconut, first sugar) to form a paste. Fold in the remaining meringue in two increments.

  4. Spread the dacquoise on a half silicon mat or parchment paper.

  5. Bake the cake at 325 F until it is golden brown and a toothpick comes out clean.

  6. After the cake has cooled, place it in the freezer. When frozen, remove the silicon mat and cut and shape or use for any application you like.

A favorite of

Jessica Sigmundsson