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Pistachio Dacquoise Cake Recipe

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★★★★★

4.5 from 112 reviews

This Pistachio Dacquoise Cake features delicate layers of nutty meringue combined with a rich pistachio French buttercream. The dacquoise, a light and airy baked meringue base studded with ground pistachios and flour, creates a crisp yet tender texture that pairs beautifully with the smooth, creamy buttercream infused with pistachio paste and vanilla. Perfect for special occasions or an elegant dessert, this cake offers a wonderful balance of crunchy and creamy with a pronounced pistachio flavor.

Ingredients

Scale

For the Pistachio Dacquoise

  • 5 large egg whites (150g)
  • ⅝ cup (125g) granulated sugar
  • 1 tsp cream of tartar (optional)
  • ¼ tsp salt
  • 1¼ cups (150g) pistachios
  • ½ cup (50g) powdered sugar
  • ⅓ cup (40g) cake flour

For the Pistachio French Buttercream

  • 8 large egg yolks (145g)
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) water
  • 2½ sticks (280g) unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 4 tbsp pistachio paste (homemade or store-bought)
  • ¼ tsp salt (to taste)

Instructions

  1. Preheat Oven & Prepare Pans: Preheat your oven to 465°F (240°C). Line a large baking sheet with parchment paper and place two ungreased 7-inch pastry rings on top to shape the dacquoise layers.
  2. Prepare Pistachio Mixture: Using a food processor, grind the pistachios until they are finely ground but not oily. Add the powdered sugar and cake flour, then pulse again until all dry ingredients are well combined. Set this mixture aside for later use.
  3. Whip the Meringue: In a stand mixer fitted with a whisk attachment (or using a hand mixer), beat the egg whites along with the cream of tartar and salt until foamy. Gradually add the granulated sugar one tablespoon at a time, whisking for 30–60 seconds between additions, until stiff, glossy peaks form.
  4. Incorporate Dry Ingredients: Gently fold half of the pistachio-flour mixture into the meringue. Once incorporated, fold in the remaining half carefully, ensuring no dry streaks remain while keeping the meringue airy and light.
  5. Bake the Dacquoise: Divide the batter evenly between the two prepared pastry rings and smooth the tops. Place the baking sheet into the oven and immediately reduce the temperature to 350°F (180°C). Bake for 15 minutes until set and lightly golden.
  6. Cool Gradually: Turn off the oven and crack the oven door open. Leave the dacquoise layers inside the oven for 1 hour to cool gradually. Then remove them and allow them to cool completely while still in the pastry rings. Once cool, run a sharp knife around the edges and carefully release the dacquoise layers from the rings.

Notes

  • Grinding pistachios too long can release oils that may weigh down the meringue; pulse just until finely ground.
  • Cream of tartar stabilizes the egg whites but is optional. It helps achieve stiff peaks more reliably.
  • Gradually folding in dry ingredients maintains the airiness of the meringue and prevents deflation.
  • Cooling the dacquoise gradually in the oven helps prevent cracking.
  • Make sure the butter used for the buttercream is at room temperature for smooth mixing.
  • This recipe’s pistachio paste can be homemade by grinding pistachios with a bit of oil or purchased pre-made.

Keywords: Pistachio Dacquoise, French dessert, meringue cake, pistachio buttercream, nut meringue, elegant cake

Find it online: https://bakedbylisa.com/pistachio-dacquoise-cake-recipe/