Comprehensive Baking School: Dacquoise - Bake from Scratch

      Every ingredient affects the structure, moisture, and texture. Understanding their functions aids in grasping the stability of dacquoise.

      EGG WHITES: Egg whites consist of approximately 90% water and 10% protein. When whipped, the proteins unfold and trap air, creating a stable foam. This structure solidifies during baking, providing lift and stability. Whipping at room temperature maximizes volume, as warmer whites expand more easily. Overwhipping can disrupt this network, resulting in a dry, grainy meringue that collapses in the oven.

      CREAM OF TARTAR: This acid (potassium bitartrate) decreases pH, reinforcing the connection between denatured egg proteins. It allows the meringue to expand more slowly, producing finer bubbles and a more flexible structure. Without it, the foam may weep or deflate during the folding or baking process.

      KOSHER SALT: Salt has a subtle yet crucial impact on protein behavior; it slightly tightens the network, promoting finer and more stable bubbles. Additionally, it enhances flavor, balancing the sweetness of both meringue and buttercream.

      GRANULATED SUGAR: Sugar delays the coagulation of egg proteins, enabling the foam to achieve a larger volume before it sets. If added too rapidly, it can hinder full aeration; if added too late, it may not dissolve completely, leading to grainy meringue. Furthermore, its hygroscopic nature helps keep the interior moist by drawing in and retaining ambient moisture.

      ALMOND FLOUR: Blanched almond flour provides fat (about 50%), which tenderizes and restricts full protein coagulation, resulting in a soft chew instead of a brittle crisp. The fineness of the grind is crucial—if it’s too coarse, the meringue may deflate; if too fine, it can absorb excess moisture, dulling the crisp surface.

      CONFECTIONERS’ SUGAR: This sugar contains around 3% cornstarch, which absorbs moisture on the surface and helps prevent beading on baked meringue. It also mixes easily into the almond flour, ensuring even incorporation without deflation.

      VANILLA BEAN PASTE: As a concentrated extract with suspended vanilla seeds, vanilla bean paste adds aroma and structure. Its syrupy base blends more uniformly into foams than liquid extract, aiding in preventing collapse.

      UNSALTED BUTTER (FOR BUTTERCREAM): Butter is an emulsion of water and fat that provides both structure and mouthfeel. Higher-fat, European-style butter (82% to 84%) minimizes free water, lowering the chance of curdling during emulsification. The plasticity of butter—its ability to maintain shape while remaining soft—is essential for achieving a smooth and stable buttercream.

      SEMISWEET CHOCOLATE (FOR BUTTERCREAM): Melted chocolate contributes both fat and crystalline cocoa solids. When allowed to cool slightly before being added, it thickens the emulsion and provides structure through the solidification of cocoa butter at room temperature. The outcome is a buttercream that is both light and sliceable, featuring a clean, satiny finish.