The Ultimate Sweet Treat! Perfect Red Bean & Butter Dacquoise Recipe
Mastering Red Bean & Butter Dacquoise: A Foolproof Guide to Success!
Crispy on the outside, tender on the inside! Indulge in the delightful harmony of sweet red bean paste and rich gourmet butter with this Red Bean & Butter Dacquoise recipe. We’ll guide you through each step with detailed tips, making it easy even for beginner bakers!
Dacquoise Batter (Makes 8)- 110g fresh egg whites (at room temperature, not chilled)
- 45g granulated sugar (for meringue)
- 75g high-quality almond flour (finely sifted)
- 20g cake flour (finely sifted)
- 52g powdered sugar (sifted)
- A little extra powdered sugar for dusting (optional)
Red Bean & Butter Filling- 200g sweet red bean paste
- 200g gourmet butter (softened at room temperature)
- 200g sweet red bean paste
- 200g gourmet butter (softened at room temperature)
Cooking Instructions
Step 1
First, in a bowl, lightly whisk the egg whites. Gradually add the granulated sugar in 2-3 additions while continuing to whip until you achieve firm, glossy meringue. It’s crucial to whip until stiff peaks form, meaning the meringue stands up straight when the whisk is lifted. Be careful not to over-whip, as this can cause the meringue to separate.
Step 2
In a separate bowl, combine the almond flour, cake flour, and powdered sugar. Sift them together 2-3 times. This process helps prevent clumping and ensures a smoother dacquoise texture.
Step 3
Add the sifted dry ingredients to the meringue bowl. Using a rubber spatula, gently fold them in, taking care not to deflate the meringue. The key is to scrape the bottom of the bowl and fold using a ‘J’ motion while rotating the bowl, ensuring no dry pockets remain. Mix just until the flour is incorporated and no streaks are visible; avoid overmixing, which can make the batter too thin.
Step 4
Transfer the finished batter into a piping bag fitted with a round tip of approximately 1cm diameter. Filling the piping bag vertically helps minimize trapped air, leading to a cleaner piped shape.
Step 5
Place your dacquoise mold (or draw circles on parchment paper) onto a baking sheet. Pipe the batter into the mold, filling it about 80% of the way up. Avoid overfilling, as the dacquoise will spread during baking.
Step 6
Once all the batter is piped, use a scraper or a thin offset spatula to gently level the surface of each piped dacquoise. This step ensures a smooth and aesthetically pleasing finish after baking.
Step 7
Carefully remove the dacquoise mold. Lightly dust the tops of the piped dacquoise with powdered sugar using a sieve, doing so twice. The powdered sugar will melt and create a beautiful subtle crack on the surface as it bakes. (Optional)
Step 8
Bake in a preheated oven at 170°C (340°F) for 12-14 minutes. Baking times and temperatures can vary depending on your oven. Look for the dacquoise to be lightly golden on top and firm to the touch. Allow them to cool completely on a wire rack.
Step 9
Once the dacquoise shells have completely cooled, spread a generous layer of softened gourmet butter on one half and a dollop of sweet red bean paste on the other. Adjust the butter-to-bean paste ratio to your personal preference.
Step 10
Sandwich the two halves together to create your delicious Red Bean & Butter Dacquoise! Enjoy this delightful treat with a cup of coffee or tea. We hope you share these homemade delights and create happy memories with your loved ones!
