Chocolate Dacquoises

During the holiday season, we are always looking for some original cookie recipes that will not only amaze our guests but our family as well. Chocolate dacquoise, a surprising and nutty chocolate cookie, is definitely worth putting on your baking list. The recipe is very similar to the macaroon one, but the use of hazelnuts instead of almonds completely alters the taste and texture. These flavorful cookies can be prepared plain or with a ganache filling. So get ready for some new flavors in your baking!

Traditionally, dacquoise is a cake that is prepared with layers of almond and hazelnut meringue and that originates from the city of Dax, in the South West of France. The term dacquoise, however, can also refer to the nut meringue layer itself, which will be closer representation of the dessert we are presenting today.

Chocolate dacquoises
(Recipe 18 - 20 dacquoises)

1 1/3 cup (100g) of ground hazelnuts
1 ¼ cup (150g) of powdered sugar
4 tbsp (25g) of bitter cocoa powder
4 egg whites
4 tbsp (50g) of superfine sugar
½ cup (60g) of chopped hazelnuts


Preheat the oven to 325°F (190°C)

Line the cookie sheet with wax paper. Assemble the ground hazelnuts, powdered sugar and cocoa in the mixing bowl and mix at high speed for a few seconds.

Whisk the egg whites to form soft peaks then add the superfine sugar and whisk for another minute. Fold in the hazelnut – sugar mixture. The egg whites should collapse slightly and the meringue should be ribbon-like.

Pour the mixture in the pastry bag (no need for a piping tip) and pipe 20 or so dacquoises, spacing them evenly on the cookie sheet. Sprinkle with chopped hazelnut, put in the oven, and bake for 10 – 12 minutes. Allow to cool then peel carefully off the cookie sheet.

Note
Recipe adapted from the book "Chocolat" by Stéphan Lagorce