Dacquoise with Hazelnuts and Light Chestnut Cream Recipe

Ingredients:

• 4 egg whites
• 1 cup caster sugar
• 1 cup ground hazelnuts
• 1/2 cup all-purpose flour
• 2 cups heavy cream
• 2/3 cup chestnut cream
• 1/4 cup powdered sugar

Instructions:

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. Using an electric mixer, beat the egg whites until they form soft peaks. Gradually add the sugar, beating constantly, until the mixture is glossy and stiff.
3. Combine the hazelnuts and flour and fold gently into the egg white mixture.
4. Spoon the mixture into a piping bag fitted with a plain nozzle. Pipe circles of the mixture about 2-3 inches in diameter, onto the baking sheets.
5. Bake the dacquoise (meringue) for 12-15 minutes, or until golden brown. Cool completely on the baking sheets.
6. To make the chestnut cream, whisk together the heavy cream and chestnut cream until light and fluffy.
7. Just before serving, spread some of the chestnut cream onto each dacquoise, stacking them on top of each other to create a layered effect. Dust the top dacquoise with powdered sugar.

Verdict:

This dacquoise with hazelnuts and light chestnut cream is a showstopper dessert that looks impressive but is surprisingly easy to make. The hazelnuts add a lovely crunch to the meringue layers, while the chestnut cream is creamy and rich, but not too heavy. This dessert is perfect for a dinner party or special occasion.

Serving Suggestions:

Serve each dacquoise with a dollop of extra chestnut cream on top and some chopped hazelnuts for extra crunch. Pair it with a glass of dessert wine or coffee for a delicious end to your meal.