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“This recipe is from one of my hero's, Alice Medrich. It is a simple nut-meringue based cake layer, that can be filled and coated with anything. It needs to sit for several hours after filling or coating with your favorite mousse or buttercream, so that the filling/coating can soften the texture. It will be like cardboard if you omit this step. This is not a dessert in itself - it is the basis for many different desserts.”
1hr 10mins
1-2 cakes

Ingredients Nutrition

  • 10 ounces toasted hazelnuts, skins rubbed off (or 5 oz. toasted almonds and 5 oz. toasted hazelnuts)
  • 2 tablespoons flour
  • 1 cup granulated sugar
  • 1 cup egg white, at room temperature,about 7 from large eggs,plus
  • 2 tablespoons egg whites
  • 12 teaspoon cream of tartar


  1. Preheat the oven to 325 degrees F.
  2. Prepare a sheet pan or two 9" round cake pans by lining them with parchment paper.
  3. Do not grease them!
  4. In your food processor, pulverize the toasted nuts with the flour until a fine meal forms.
  5. Add 2/3 cup of the sugar and pulse just to mix.
  6. Set aside.
  7. In a large, clean, dry mixing bowl, combine the egg whites and cream of tartar.
  8. Beat at medium speed until soft peaks form, then turn the speed to high and gradually beat in the remaining sugar; beat until stiff, but not dry.
  9. Fold the nut mixture gently into the meringue.
  10. Spread the dacquoise into the prepared pans.
  11. Bake for about 30-35 minutes, or until golden brown and springy to the touch.
  12. Cool the dacquoise in the pan on a rack.
  13. The dacquoise may be made, left in the pan, covered well and stored at room temperature for up to 2 days before adding a filling or buttercream.

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