Green Tea Dacquoise: Enjoy Delicate Flavors and a Crispy Texture
How to Make Green Tea Dacquoise at Home
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For the Dacquoise Shells- 132g egg whites (chilled)
- 54g granulated sugar (for meringue)
- 80g powdered sugar (sifted)
- 108g almond flour (sifted)
- 20g cake flour (sifted)
- 12g matcha powder (sifted)
For the Green Tea Diplomat Cream (Anglaise)- 96g milk
- 40g granulated sugar (for Anglaise)
- 54g egg yolks
- 5g finely sifted matcha powder
For the Buttercream- 96g egg whites (for meringue)
- 40g water (for syrup)
- 54g granulated sugar (for syrup)
- 133g cold unsalted butter (cubed)
- 96g milk
- 40g granulated sugar (for Anglaise)
- 54g egg yolks
- 5g finely sifted matcha powder
For the Buttercream- 96g egg whites (for meringue)
- 40g water (for syrup)
- 54g granulated sugar (for syrup)
- 133g cold unsalted butter (cubed)
Cooking Instructions
Step 1
Let’s start by making the meringue for the dacquoise shells. Place the egg whites in a bowl and begin whipping with a hand mixer or whisk. Gradually add the granulated sugar in 2-3 additions while continuing to whip until stiff and glossy peaks form. The meringue should hold its shape when the whisk is lifted.
Step 2
In a separate bowl, combine the sifted powdered sugar, almond flour, cake flour, and matcha powder. Add these dry ingredients to the meringue. Gently fold them in using a spatula, being careful not to deflate the meringue. Mix just until no dry streaks remain; this is crucial for texture.
Step 3
Transfer the batter into a piping bag fitted with a round tip (about 1cm diameter). Pipe the batter onto dacquoise molds placed on a baking sheet. Aim for even shapes, but don’t worry if they’re not perfect.
Step 4
Before removing the molds, generously dust the piped dacquoise with powdered sugar using a sieve. This step helps create a smooth, beautifully colored surface after baking.
Step 5
Carefully remove the dacquoise molds. Bake in a preheated oven at 170°C (340°F) for approximately 12 minutes. Baking time may vary depending on your oven. Once baked, let the dacquoise cool completely on a wire rack.
Step 6
Now, let’s prepare the green tea Anglaise. In a bowl, whisk together the egg yolks and the sugar for the Anglaise until the mixture lightens in color and becomes pale yellow.
Step 7
In a saucepan, combine the milk and matcha powder. Whisk until smooth, then heat over medium-low heat until just simmering. Do not boil, as this can cause the milk to separate.
Step 8
Slowly temper the warm milk mixture into the egg yolk mixture, whisking constantly. Pour this combined mixture back into the saucepan. Cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon. Remove from heat immediately.
Step 9
To make the buttercream, we’ll prepare a sugar syrup. In a small saucepan, combine the water and the sugar for the syrup. Heat over medium heat until the sugar dissolves. Continue to cook without stirring until the syrup reaches 118°C (245°F).
Step 10
In a clean bowl, whip the egg whites until foamy. Gradually add the sugar (if using granulated sugar for this meringue, otherwise proceed with syrup addition). Whip until they reach about 70% stiffness – soft peaks that start to hold their shape but are not yet fully stiff.
Step 11
With the mixer running on high speed, slowly drizzle the hot sugar syrup in a thin stream into the egg whites. Continue whipping until the meringue is thick, glossy, and the bowl feels lukewarm to the touch. This creates a stable Italian meringue.
Step 12
Add the cold, cubed butter to the Italian meringue in 2-3 additions, whipping after each addition until fully incorporated. Continue whipping until the mixture becomes smooth, creamy, and emulsified. If the buttercream appears to be breaking or looks greasy, you can gently warm the bowl over a bain-marie (double boiler) while whisking to help it come back together.
Step 13
Add half of the prepared green tea Anglaise cream to the buttercream and whip until combined. Then, add the remaining Anglaise and continue whipping until the filling is smooth, homogenous, and emulsified. This completes your green tea buttercream filling.
Step 14
Finally, fill the cooled dacquoise shells with the green tea buttercream. For an extra delightful treat, place the filled dacquoise in the freezer for 1-2 hours before serving. They become wonderfully chewy and refreshing! Enjoy your homemade green tea dacquoise! 🙂
