Description
Discover the elegance of Marjolaine (Dacquoise), a French dessert featuring layers of nut meringue, chocolate ganache, chocolate whipped cream, and hazelnut buttercream. This indulgent treat combines crunchy meringue layers with silky chocolate and hazelnut fillings, making it a true showstopper for any special occasion.
Ingredients
5 ounces almonds or almond flour
5 ounces hazelnuts
1 ¼ ounces all-purpose flour
10 ounces egg whites (8 large)
12 ounces granulated sugar
4 ounces confectioner’s sugar
2 tablespoons hazelnut oil
4 ounces granulated sugar
Dark chocolate ganache (see recipe below)
Italian meringue buttercream (see recipe below)
Chocolate whipped cream (see recipe below)
Instructions
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Preheat the oven to 275°F. Line a half sheet pan with parchment paper.
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Grind the almonds and hazelnuts into a fine powder using a food processor. Add the flour and pulse to combine.
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Whisk egg whites in a mixer on medium speed until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form.
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Gently fold in the ground nuts into the meringue mixture in two batches.
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Spread the meringue mixture into the prepared sheet pan and bake for 1 hour, or until firm and crisp. Cool completely.
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For the hazelnut buttercream, blend toasted hazelnuts, confectioner’s sugar, and hazelnut oil into a smooth paste.
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Assemble the cake by layering the dacquoise meringue with ganache, chocolate cream, and hazelnut buttercream. Repeat layers and finish with the final meringue layer on top.
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Cover with hazelnut buttercream, chill until firm, glaze with melted ganache, and decorate with reserved hazelnuts.
Notes
The meringue layers can be made a day ahead and stored in an airtight container at room temperature.
You can substitute almonds or hazelnuts with other nuts like pistachios or walnuts.
Allow the assembled Marjolaine to chill for at least 3 hours to set properly.
- Prep Time: 3 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
