Go Back
–+ servings
Pistachio Dacquoise Cake

Decadent Pistachio Dacquoise Cake for Your Special Moments

This Pistachio Dacquoise Cake is an elegant dessert featuring crispy meringue and rich buttercream, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue Layers
  • 4 large Egg Whites Essential for a light and airy structure in the dacquoise.
  • 1 cup Granulated Sugar Sweetens and stabilizes the meringue for perfect peaks.
  • 1 tsp Cream of Tartar Optional; helps strengthen egg whites for a more resilient meringue.
  • 1/4 tsp Salt Enhances the flavors in your meringue layers.
  • 1 cup Pistachios Ground finely for flavor; key ingredient.
  • 1 cup Powdered Sugar Ensures a smooth texture in the meringue.
  • 1/2 cup Cake Flour Provides a tender crumb; can replace with all-purpose flour.
For the Pistachio Buttercream
  • 4 large Egg Yolks Impart richness and stability to the buttercream.
  • 1 cup Unsalted Butter Ensure at room temperature for creamy consistency.
  • 1 tsp Vanilla Extract Adds depth of flavor; use almond extract for a twist.
  • 1/2 cup Pistachio Paste Boosts the pistachio flavor in the buttercream.
  • 1/4 tsp Salt Season to taste, complementing sweetness of buttercream.

Equipment

  • Mixing Bowl
  • Whisk
  • piping bag
  • Baking Sheets
  • Spatula
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 250°F (120°C). Whip the egg whites until frothy and gradually add sugar, cream of tartar, and salt until stiff peaks form.
  2. Sift in the powdered sugar and cake flour into the whipped egg whites. Gently fold in the finely ground pistachios.
  3. Line baking sheets with parchment and pipe meringue into two 7-inch circles. Bake for about 1 hour until dry and lightly golden.
  4. For the buttercream, cook water and sugar until soft ball stage (240°F). Beat egg yolks until light, then drizzle in the sugar syrup.
  5. Once cool, incorporate softened butter, then blend in vanilla extract and pistachio paste until smooth.
  6. Assemble the cake by layering meringue and buttercream, finishing with a layer of buttercream on top.
  7. Chill the cake in the refrigerator for at least 1 hour. Allow to sit at room temperature before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure egg whites are free of yolk for best meringue texture. Sift dry ingredients to prevent lumps.

Tried this recipe?

Let us know how it was!