Hazelnut Dacquoise with Passion Fruit

Hazelnut Dacquoise with Passion Fruit
8 servings

A classic dacquoise consists of two layers of meringue filled with an egg-yolk-based buttercream. I threw tradition out the window when I layered my chewy, nutty meringue with pastry cream and garnished it with mouth-puckering passion fruit and I loved the results. Yield is 8 servings.



Hazelnut Meringue Layers

1 ½
cup hazelnuts, skin removed
cup plus 3 tbsp. granulated sugar
Tbsp cornstarch
egg, whites
tsp cream of tartar
pinch salt
tsp vanilla

Pastry Cream

egg yolk
Tbsp cornstarch
1 ¾
cup whole milk
cup sugar
vanilla, bean, scraped, pod discarded


passion fruit, pulp, for garnish
cup whipped cream, for garnish


Step 1

Preheat oven to 225 degrees F.

Step 2

Line 2 baking sheets with parchment paper.

Step 3

Draw three 12-by 4-inch rectangles on the parchment (two on one sheet, one on the other).

Step 4

Make sure they are several inches apart.

Step 5

In a food processor, pulse the hazelnuts, 3 tbsp. sugar and the cornstarch until finely ground. Don’t over process or the nuts will become oily and cause the meringue to collapse.

Step 6

Put the egg whites, cream of tartar, salt and sugar in the bowl of an electric mixer.

Step 7

Whisk them over a pan of simmering water until tepid.

Step 8

Attach the bowl to the electric mixer and beat until stiff peaks hold (but not dry). If you beat the mixture for too long the meringue will be too grainy or dry.

Step 9

In batches, fold the nut mixture into the egg white mixture with a rubber spatula.

Step 10

Fold in the vanilla.

Step 11

Divide the mixture evenly onto the parchment rectangles and spread it out so that the meringue lies just within the lines (it will spread slightly when it is cooking).

Step 12

Bake the meringues in the upper and lower thirds of the oven, switching the sheets halfway through cooking.

Step 13

Bake until firm, about 1 hour 15 minutes (should be golden).

Step 14

Remove layers from the oven and slide them (still on the parchment) onto cooking racks.

Step 15

Cool completely and then peel off paper.

Step 16

In a medium bowl, whisk together the egg yolks and cornstarch until smooth.

Step 17

Heat the milk, sugar, and vanilla in a heavy bottomed pot.

Step 18

When this mixture comes to a boil, slowly pour half of it over the egg yolk mixture while whisking briskly.

Step 19

Return mixture back to pot.

Step 20

Continue whisking 4 to 5 minutes until smooth, thickened, and boiling.

Step 21

Remove from heat.

Step 22

Cover surface with plastic wrap.

Step 23

Cool to room temperature and chill in the fridge.

Step 24

To assemble, put one meringue layer on a cake plate and spread 1/2 the pastry cream on top.

Step 25

Place another meringue layer on top and spread the remaining pastry cream on top.

Step 26

Top with the remaining meringue layer.

Step 27

Trim edges of dacquoise to make a perfectly even rectangle.

Step 28

Cut the dacquoise into squares.

Step 29

Garnish with whipped cream and passion fruit pulp.

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