Ingredients
- 1 1/3 cups + 1 tablespoon almond flour
- 3 tablespoons corn starch
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/8 teaspoon salt
- 6 large egg whites, no yolk traces
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/8 teaspoon cream of tartar (optional)
- 1 teaspoon vanilla extract
- 1/3 cup almond slices, optional
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Line two 8 or 9-inch round pans with parchment paper. Set aside.
- Stir together almond flour, cornstarch, 1/2 cup sugar, and salt until very well combined. Almond flour needs to feel very fine; if in doubt, place these ingredients in a blender and mix until almond flour feels fine as sand. Set aside.
- In a very clean bowl whip egg whites to a froth. Gradually, and while whipping, add 1/2 cup sugar and cream of tartar if using. Whip until stiff peaks are obtained. Add vanilla extract.
- As soon as meringue is whipped, add almond flour mixture and gently fold it together using a rubber spatula. The objective is to retain as much air as possible so the batter is fluffy.
- Spread gently and evenly into prepared pans.
- If desired, sprinkle with almond slices.
- Place in oven and bake about 30-35 minutes or until center bounces back when lightly pressed with a finger.
- Once nearly cold flip, upside down on a kitchen towel or plastic food film-lined counter.
- It is normal for dacquoise baked in a round pan to obtain higher edges than in the center.
Dixie Crystals Insight
Brands of almond flour differ in fineness of grain. Coarse almond flour will not result in a satisfactory product. Step 2 in this recipe indicates how to proceed if using a coarser almond flour. Never blend almond flour by itself as it will turn into almond paste.