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Orange-Hazelnut Dacquoise

Randy Mayor; Jan Gautro
Yield 12 servings (serving size: 1 wedge)
Dacquoise is a dessert made of nut-flavored meringues layered with creamy filling. Prepare this cake a day ahead, and freeze overnight so it's easy to slice.

Ingredients

  • Meringues:
  • 1 cup hazelnut meal
  • 3/4 cup sugar, divided
  • 3 tablespoons fat-free milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 6 large egg whites
  • Filling:
  • 1 1/4 cups orange juice
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 1 tablespoon orange-flavored liqueur
  • Dash of salt
  • 1 (8-ounce) container frozen fat-free whipped topping, thawed
  • Remaining ingredients:
  • 1/2 cup hazelnut meal
  • 2 teaspoons butter
  • 1 ounce semisweet chocolate, chopped

Nutrition Information

  • calories 259
  • caloriesfromfat 30 %
  • fat 8.7 g
  • satfat 1.4 g
  • monofat 6.2 g
  • polyfat 1.2 g
  • protein 5.4 g
  • carbohydrate 40.2 g
  • fiber 2.2 g
  • cholesterol 2 mg
  • iron 0.2 mg
  • sodium 87 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 200°.

  2. To prepare meringues, draw 2 (8-inch) circles on each of 2 pieces of parchment paper. Turn paper over; secure with masking tape to 2 baking sheets.

  3. Combine 1 cup hazelnut meal, 1/4 cup sugar, milk, vanilla, and almond extract in a medium bowl; stir well. Place cream of tartar, 1/8 teaspoon salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Stir one-third egg white mixture into hazelnut meal mixture. Fold hazelnut meal mixture into remaining egg white mixture.

  4. Divide egg white mixture evenly among the 4 drawn circles; spread egg white mixture to the outside edge of each circle using the back of a spoon. Bake at 200° for 3 hours or until dry. Turn oven off, and cool meringues in closed oven at least 2 hours. Carefully remove meringues from paper.

  5. To prepare filling, combine juice and next 5 ingredients (through dash of salt) in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly until thick. Transfer to a medium bowl; cover and chill. Fold in whipped topping.

  6. Place 1 meringue on serving platter. Spread one-fourth of filling evenly over meringue. Repeat layers two more times; top with remaining meringue. Spread remaining filling around sides. Press 1/2 cup hazelnut meal around sides of cake. Combine butter and chocolate in a microwave-safe dish. Microwave at HIGH 1 minute; stir until smooth. Spread chocolate mixture over top meringue. Cover loosely, and freeze 8 hours or overnight.

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