Description
Crisp yet chewy pistachio meringue layers sandwiched with tangy raspberry cream—light, airy, and elegantly refreshing for summer.
Ingredients
Units
Scale
- 4 egg whites
- 1/2 cup granulated sugar
- 1/2 cup ground pistachios
- 1/2 cup almond flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup raspberry preserves
- 1/2 cup whipped cream or whipped mascarpone
Instructions
- Preheat oven to 300°F (150°C) and line baking sheet with parchment.
- Beat egg whites with salt to soft peaks; slowly add sugar until stiff and glossy.
- Fold in pistachios, almond flour, and vanilla.
- Pipe or spoon into 2-inch rounds.
- Bake 25–30 minutes until crisp outside and dry inside. Cool completely.
- Mix raspberry preserves with whipped cream, then sandwich between dacquoise rounds.
Notes
- Ensure egg whites are at room temperature for best volume.
- Store assembled rounds in the fridge and serve within a day for best texture.
- Swap raspberry preserves with fresh raspberries for added brightness.
Nutrition
- Serving Size: 1 round
- Calories: 150
- Sugar: 14g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
