PS Desserts
40 cm x 25 cm slab
Mark Roper

A crisp yet chewy nutty meringue that is a lot like a macaron. I use it as the base for my Snickers. The beauty of this meringue is that you can substitute hazelnuts or pistachios or even coconut for the peanuts for a simple twist. All variations are lovely bases for mousses: hazelnuts with dark chocolate mousse and raspberries, or pistachios with white chocolate mousse and roasted apricots are irresistible combinations.


Quantity Ingredient
180g roasted peanuts
50g almond meal
1 teaspoon cooking salt
250g icing sugar, sifted
160g eggwhite
100g caster sugar


  1. Making the batter

    Preheat the oven to 180ºC. Line a large heavy-based baking tray with a silicone baking mat or baking paper.
  2. In a food processor, grind the peanuts with the almond meal and salt. Tip into a bowl, add the icing sugar and thoroughly mix.
  3. Place the eggwhite in the bowl of an electric mixer fitted with a whisk attachment. Whisk until white and foamy and the whisk leaves a faint trace.
  4. Sprinkle in the caster sugar and continue whisking on high speed until the meringue is shiny and holds firm peaks.
  5. Remove the bowl from the mixer, add the nut and icing sugar mixture and quickly but gently fold together.
  6. Fold together thoroughly but take care not to overwork the mixture.
  7. Scrape the dacquoise onto the baking mat or the prepared tray.
  8. Use a palette knife to spread the dacquoise to an even thickness of about 1 cm.
  9. To bake

    Bake for 15–20 minutes. It should be firm and crisp on top and lightly golden but still gooey in the centre. Slide the cake and baking mat or paper off the tray and leave to cool completely.
  10. Turn the dacquoise upside down onto a piece of baking paper and gently peel off the baking mat or paper. Use as directed in the recipe.


  • The dacquoise needs to be used on the day of baking. Do not store in the fridge or it will become sticky. However, you can also freeze it, wrapped well in plastic wrap.

    Due to the high ratio of sugar to eggwhite, this meringue is very stable and difficult to overbeat.
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