Cream Cheese Yuzu Dacquois
Crafting Delightfully Fluffy & Zesty Cream Cheese Yuzu Dacquois That Will Capture Hearts
Today, I’m thrilled to share a recipe for cream cheese yuzu dacquois that are as delightful to look at as they are to eat! They are wonderfully zesty and fluffy, incredibly easy to make, and bursting with a sweet and tangy flavor that’s simply irresistible. These dacquois are perfect as a delightful snack or a satisfying dessert after a meal. Let’s bake some delicious yuzu dacquois together!
Dacquois Batter Ingredients
- 120g egg whites (from about 3-4 large eggs, at room temperature)
- 20g granulated sugar (for the meringue)
- 70g almond flour (finely ground)
- 60g powdered sugar (sifted)
- 15g cake flour (sifted)
- Food coloring (optional, for desired color)
Cream Cheese Yuzu Filling Ingredients
- 200g cream cheese (softened at room temperature)
- 3 Tbsp yuzu marmalade (with pieces of yuzu, if available)
- 200ml heavy cream (cold)
- 200g cream cheese (softened at room temperature)
- 3 Tbsp yuzu marmalade (with pieces of yuzu, if available)
- 200ml heavy cream (cold)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Ensure your egg whites are at room temperature; this helps them whip up into a more stable meringue.
Step 2
In a clean bowl, whisk the egg whites on low speed. Once they start to foam, gradually add about one-third of the granulated sugar while continuing to whisk.
Step 3
As the egg whites become whiter and more opaque, add another half of the remaining sugar and increase the mixer speed. You’ll notice the mixture becoming foamier and more voluminous.
Step 4
Add the last portion of sugar and continue whisking until you achieve a stiff, glossy meringue. When you lift the whisk, it should form firm peaks that stand straight.
Step 5
If you wish to add color, incorporate a small amount of food coloring now. Whisk briefly on low speed until the color is evenly distributed. This step is entirely optional.
Step 6
Whip the meringue until it reaches stiff peaks – it should be so firm that you can turn the bowl upside down without it sliding out. This is crucial for the dacquois’ signature airy texture.
Step 7
Sift the almond flour, cake flour, and 60g of powdered sugar together directly over the meringue. Sifting ensures no lumps and contributes to a smooth dacquois surface.
Step 8
Gently fold the sifted dry ingredients into the meringue using a spatula. Use a cutting and folding motion (‘#’-like pattern) just until no dry streaks remain. Be careful not to overmix, as this can deflate the meringue and result in a dense dacquois.
Step 9
Spoon or pipe the dacquois batter into dacquois molds. If you don’t have molds, you can pipe freeform shapes onto a baking sheet lined with parchment paper. Aim for a consistent thickness.
Step 10
If using molds, gently tap the baking sheet on the counter to even out the batter. Bake in a preheated oven at 180°C (350°F) for 10-12 minutes, or until lightly golden. Baking time may vary depending on your oven. Let the baked dacquois cool completely on a wire rack.
Step 11
While the dacquois shells cool, prepare the filling. In a bowl, beat the softened cream cheese with a whisk or spatula until smooth and creamy, ensuring there are no lumps.
Step 12
Add the yuzu marmalade to the cream cheese and mix well. The bits of yuzu will add a lovely texture and intense citrus flavor.
Step 13
Pour in the cold heavy cream and whip with an electric mixer until thick and stiff peaks form. Be careful not to overwhip, as a too-stiff filling might be difficult to pipe.
Step 14
Once the dacquois shells are completely cool, pipe a generous amount of the cream cheese yuzu filling onto one half of the shells. You can add a small dollop of extra yuzu marmalade in the center for an extra burst of flavor.
Step 15
Top with the remaining dacquois shells to create your sandwiches. Your delightful Cream Cheese Yuzu Dacquois are now ready to be enjoyed!
