Ingredients
Scale
- 5 large egg whites (150g)
- ⅝ cup (125g) granulated sugar
- 1 tsp cream of tartar (optional)
- ¼ tsp salt
- 1¼ cups (150g) pistachios
- ½ cup (50g) powdered sugar
- ⅓ cup (40g) cake flour
- 8 large egg yolks (145g)
- ¾ cup (150g) granulated sugar
- ⅓ cup (80ml) water
- 2½ sticks (280g) unsalted butter, room temperature
- 1 tsp vanilla extract
- 4 tbsp pistachio paste (homemade or store-bought)
- ¼ tsp salt (to taste)
Instructions
- Preheat oven to 465°F (240°C) and line a baking sheet with parchment paper.
- Grind pistachios in a food processor until finely ground. Mix with powdered sugar and cake flour; set aside.
- In a stand mixer, whip egg whites with cream of tartar and salt until foamy. Gradually add granulated sugar, continuing to beat until stiff peaks form.
- Gently fold in the pistachio mixture until fully combined.
- Divide batter between pastry rings on the prepared baking sheet, smooth tops, and bake at 350°F (180°C) for 15 minutes.
- Cool gradually in the oven with the door cracked open before releasing from rings.
- For buttercream, whip egg yolks until thick, cook sugar and water to 240°F (115°C), then combine syrup with yolks while whisking until cool. Gradually add softened butter, mixing until smooth, then stir in vanilla and pistachio paste.
- Assemble by layering dacquoise rounds with buttercream in between.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 420
- Sugar: 30g
- Sodium: 70mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 175mg