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The dessert, French classic

Hazelnut and coffee dacquoise

Hazelnut coffee dacquoise is a layered dessert of hazelnut meringue and coffee buttercream, serving 6. It takes 70 minutes of active work, all done the day before, with 300 minutes total including chilling time. Rated medium difficulty at €2.20 per person, it works because the hot syrup is whisked into the egg yolks and the overnight rest softens the meringue into something closer to cake.

I'll make you a hazelnut and coffee dacquoise, two layers of crisp meringue and a light buttercream that smells like good espresso, a pastry chef's classic.

Hazelnut and coffee dacquoise
For
6 people
Work
1 h 10
Total time
5 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.20
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Dacquoise plays on a simple contrast, crisp hazelnut meringue against a smooth coffee buttercream that softens it layer by layer. After a night in the fridge, the meringue discs lose their dry crunch and turn almost cakey, while the buttercream keeps its structure. It is a pastry chef's dessert, but every step stays manageable in a home kitchen.

This is the kind of cake that closes a dressed up family meal, a birthday, or a winter dinner with friends, especially in fall or spring when you want a dessert that stands apart from the main course. Since everything happens the day before, the day of the meal comes down to pulling the cake from the fridge and dusting it with powdered sugar, leaving you time for the rest of the menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 55
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve Nothing to do

The entire recipe happens the day before, baking the three meringue discs, making the coffee buttercream, and fully assembling the cake, which then rests overnight in the fridge. On the day itself, there is nothing to cook, you simply take the dacquoise out of the refrigerator half an hour before guests arrive. Right before serving, dust it with powdered sugar and slice it with a serrated knife run under hot water.

The ingredients

6 people

Dairy

  • Egg whites 6
  • Egg yolks 4
  • Softened butter 200 g

Pantry

  • Granulated sugaroften in the pantry 270 g
  • Hazelnut flour 150 g
  • Very strong coffee 8 cl
  • Whole hazelnuts 50 g
  • Powdered sugaroften in the pantry 30 g
  • Saltoften in the pantry 1 pinch

Allergens Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whip 6 egg whites into stiff peaks with a pinch of salt, firm them up with 150g of sugar, then gently fold in the hazelnut flour mixed with 30g of sugar. 15 min

    The whites are ready when the whisk stays planted upside down in the bowl.

  2. Pipe or spread three 20 cm discs onto parchment paper and bake at 150°C, then let them dry out in the turned off oven. 45 min

    Trace the circles in pencil on the back of the paper, the discs come out perfectly even.

  3. Cook 120g of sugar with 4cl of water to 118°C, pour it in a thin stream over the 4 foamy egg yolks and whisk until cooled, then fold in the softened butter and coffee. 25 min

    Pour the syrup along the edge of the bowl and not onto the whisk, it will not splatter.

  4. Assemble the dacquoise by alternating discs and buttercream, coat the top and sides, cover with crushed hazelnuts and refrigerate overnight. 30 min

    Smooth the sides with a spatula dipped in hot water and wiped dry, the buttercream turns mirror smooth.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the dacquoise out of the fridge half an hour before serving and dust with powdered sugar.

    Cut with a serrated knife run under hot water, the slices stay clean.

Our tips to get it right

  • Weigh the 270g of sugar carefully between the meringue and the syrup, any mistake changes the texture of both the buttercream and the discs.
  • Use genuinely strong coffee, espresso style, otherwise the flavor gets lost once it is whipped into the buttercream.
  • If the meringue discs puff up unevenly while baking, gently flatten them with the back of a spoon right out of the oven, they settle as they cool.

The variations

  • Swap the hazelnut flour for almond flour for a more classic dacquoise, the flavor turns milder and less toasted.
  • For a faster version, make the coffee buttercream with instant coffee dissolved in a little hot water instead of brewed coffee, the assembly stays the same.
  • Add a thin layer of praline paste between two discs for a richer version, perfect for a birthday dinner.

What to serve it with

  • A strong espresso after the meal
  • Fresh red berries on the side
  • A sweet dessert wine like muscat

Storage

The dacquoise keeps for 2 to 3 days in the refrigerator, well covered so the meringue does not absorb moisture. It does not freeze well because the buttercream loses its texture, so it is best made one or two days ahead and no earlier.

Questions about this recipe

Can I replace the hazelnut flour with almond flour?

Yes, this is a common swap that gives a more classic, less toasted dacquoise. The quantity stays the same, 150g works fine.

How do I get the syrup right without a thermometer?

Without a thermometer, the syrup is ready when a drop in cold water forms a soft ball between your fingers. Always pour it in a thin stream along the edge of the bowl, never directly onto the whisk.

Does the dacquoise travel well?

Yes, once it has set overnight in the fridge, it holds up well if kept flat in a rigid container. Avoid carrying it unprotected, the buttercream surface marks easily.

Can I pipe the meringue discs instead of spreading them?

Yes, piping actually gives more even results, working in a spiral from the center outward. Keep the pencil traced circles under the parchment paper as a guide.

Can a hazelnut and coffee dacquoise be made ahead?

Yes, it's even recommended. The recipe needs 1 h 10 of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step.

How long does it take to make a hazelnut and coffee dacquoise?

Allow 5 h in total, including resting and cooking time, of which 1 h 10 is actual work. The recipe is rated "medium".

How many calories are in a hazelnut and coffee dacquoise?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a hazelnut and coffee dacquoise cost?

About €2.20 per person, that's €13.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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