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This French dacquoise is great not only as a separate delicacy for the coffee, but also as a basis for tarts.
Preparation time 10 minutes .. Baking 15 minutes
INGREDIENTS .. 4-6 pers
- 130 g icing sugar
- 20 g flour
- 120 g almond powder
- 130 g of egg whit (of 4 big eggs)
- 45 g fine custard sugar
- 80 g halved pistachios
PREPARATION
Sift the icing sugar with the flour and almond powder. Beat the egg whites with the mixer slowly. Add the caster sugar in three steps. Take the beaters from the protein. If the protein peaks pulls, it is stiff enough.
Spoon the flour-sugar mixture with the spatula gently through the protein. Spoon the pistachio paste at the end and gently stir the mixture.
Pour the batter on a lined baking sheet and sprinkle with pistachios. Bake about 15 minutes at 356°F. Let it cool down and cut the dough custom and put into tart form.
In case you need and glutan free dough for celiacs, use this recipe: →
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