Apricot and hazelnut dacquoise

Apricot and hazelnut dacquoise

100 Best Cakes and Desserts
Mark Roper

For this recipe you can prepare the meringues and the apricot purée a day ahead, and assemble the dacquoise just before serving.


Quantity Ingredient
60g ground hazelnuts, toasted
1 tablespoon cornflour
180g caster sugar
4 large egg whites
pinch cream of tartar
1/4 teaspoon vinegar
1/4 teaspoon pure vanilla extract
80g dried apricots
375ml cream, whipped until firm
20 roasted hazelnuts, chopped
90g flaked almonds, toasted
icing sugar, for dusting


  1. Preheat the oven to 180°C. Draw a 20 cm circle on three sheets of baking paper and use them to line three baking trays.
  2. Combine the toasted ground hazelnuts, cornflour and one-quarter of the sugar.
  3. Using electric beaters, beat the egg whites and cream of tartar on medium to high speed until almost stiff. Reduce speed to low, gradually add the remaining sugar, then the vinegar and vanilla extract, and beat until stiff peaks form.
  4. Fold the ground hazelnut mixture into the beaten whites. Spoon the mixture into a piping bag fitted with a 1 cm plain nozzle. Pipe three discs inside the circles on the baking paper, starting from the outside and moving inwards to fill the inside of the discs. Bake the discs for 25–30 minutes or until the meringue is firm and dry. Set aside to cool.
  5. Place the dried apricots in a saucepan and cover with cold water. Bring to the boil, then cook for 10 minutes. Drain the apricots and blend to a fine purée. Set aside to cool.
  6. Spread two meringue discs with apricot purée, then top with two-thirds of the whipped cream and sprinkle with the chopped hazelnuts. Stack the meringue discs, placing the plain one on top. Spread the remaining cream over the side of the dacquoise and lightly press on the flaked almonds. Dust the top with icing sugar and serve.
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