Hello! I'm Cassandre, and today on Caramel Loafing, I'm sharing a simple yet elegant French dessert: Dacquoise with French Coffee Buttercream (La Dacquoise).
So, what exactly is a dacquoise? The name itself doesn’t give much away, but like the macaron, it’s one of those graceful, charming confections in the world of French pâtisserie.
Truth be told, dacquoise and macarons do share many similarities. Both are made with almond flour and whipped egg whites, and both have that light, crisp shell with a tender interior that melts in your mouth. But here’s the good news: dacquoise is much easier to make and far more forgiving, making it a perfect recipe for beginners.
Traditionally, French dacquoise wasn’t the small oval sandwich-style cookie you might know. It was piped into larger round discs and often used as a cake base or layered component. Because it’s fat-free, it has a refreshingly light texture. The popular sandwich-style version you often see today was actually reinvented in Japan by pastry chefs there.
Once you master dacquoise, you’ll want to use it for cakes or enjoy it as a delightful sandwich cookie, like in today’s recipe filled with coffee buttercream. 😄
More irresistible desserts to explore: If you loved these crisp-on-the-outside, soft-and-melt-in-your-mouth French Dacquoise, then you’ll definitely want to try these other classic favorites:
A simple yet absolutely divine French dessert: Classic French Chocolate Tart (La Tarte Au Chocolat)
Light, fragrant, and endlessly delightful: Orange Madeleines (Madeleines à l'orange)
A sophisticated French cake infused with almond and rum: Gâteau Nantais (Rum & Almond Cake)
A cozy Scandinavian favorite with homemade charm: World’s Best Cake
A legendary Austrian chocolate classic you can’t miss: Sacher Torte
Easy French Dacquoise with Coffee Buttercream (Beginner-Friendly)
Ingredients
Mold size: 6 slots, each approx. 7cm long × 5cm wide × 1cm high. If you don’t have a dacquoise mold, you can use a round baking ring with a 1–1.5cm height.
Yield: 3 servings (6 cookie shells)
☞ For the Dacquoise
- Powdered sugar – 10g (0.35 oz)
- All-purpose flour – 8g (0.28 oz)
- Almond flour (preferably macaron-grade) – 30g (1.06 oz)
- Egg white from 1 medium egg – approx. 35g (1.23 oz)
- Granulated sugar – 20g (0.71 oz)
☞ For the Coffee Buttercream (French-Style Coffee Buttercream)
- Instant coffee – 1g (0.04 oz)
- Hot water – 4g (0.14 oz)
- Egg yolks from 2 medium eggs – approx. 36g (1.27 oz)
- Granulated sugar – 45g (1.59 oz)
- Cold water – 20g (0.71 oz)
- Unsalted butter – 80g (2.82 oz), softened to room temperature and cut into cubes
Use our nutrition calculator to see the estimated calories and macros for this dessert.
Instructions
☞ How to Make the Dacquoise
- Sift together the almond flour, powdered sugar, and all-purpose flour. Set aside.
- In a mixing bowl, add the egg white (35g) with a pinch of salt. Whip at medium speed for about 1 minute. Gradually add the granulated sugar in 3 additions, beating for 30 seconds after each addition.
- After all the sugar is added, continue whipping on medium for 2 more minutes, then finish on low speed for 30 seconds until stiff peaks form.
- Fold the dry ingredients into the meringue in two parts using a spatula. Use a gentle folding motion from the bottom of the bowl to prevent deflating. Mix just until no dry bits remain and the batter is slightly glossy.
- Transfer the batter into a piping bag fitted with a 1.2cm round tip.
- Pipe the batter into the molds, making sure to fill each cavity evenly. Smooth the tops with a spatula and remove any excess batter. Use a damp toothpick to run along the edge for easier unmolding.
- Carefully remove the mold. Dust a thin layer of powdered sugar over the surface. Once absorbed, dust a second, slightly heavier layer—but be careful not to overdo it.
- Preheat your oven to 446°F (230°C), then reduce the temperature to 356°F (180°C) and bake for 9–10 minutes. Let sit in the turned-off oven for 5 minutes, then let them cool completely on the baking tray.
☞ How to Make the Coffee Buttercream (French-Style)
- Dissolve 1g of instant coffee in 4g of hot water and let cool.
- In a clean bowl, whip the egg yolks at medium speed until pale and thick.
- In a small saucepan, combine the sugar (45g) and water (20g). Heat over medium-low until fully dissolved and the syrup reaches 243°F (117°C). Remove from heat.
- Slowly drizzle the hot syrup into the yolks while beating at high speed. This prevents the yolks from scrambling and ensures a smooth texture. Once all syrup is added, reduce to low speed and beat until the bowl is close to room temperature.
- Add the softened butter in 3 additions, beating well after each to fully emulsify.
- Once smooth and fluffy, mix in the cooled coffee concentrate. Transfer to a piping bag.
☞ Assembly
- Pipe your desired amount of buttercream onto one dacquoise shell, then sandwich with another. Chill in the fridge before serving for the best flavor and texture.
Watch the full step-by-step video here: Classic French Dacquoise Tutorial