Pistachio Dacquoise Cake

This pistachio dacquoise cake features layers of crisp meringue and rich pistachio French buttercream, made with real pistachios and homemade pistachio paste. Perfect for birthdays, special occasions, or elegant dessert tables, this gluten-light cake is a favorite among pistachio lovers. Get tips for making stable meringue, smooth buttercream, and assembling bakery-quality results at home.

A delicate, nutty pistachio dacquoise layered with luxurious pistachio French buttercream. Light, crisp meringue meets velvety richness in this elegant dessert—perfect for special occasions or an indulgent treat.

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Ingredients

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)

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Instructions

Make the Pistachio Dacquoise

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

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Make the Pistachio French Buttercream

1. Whip the Egg Yolks
   In a stand mixer fitted with a whisk attachment, beat egg yolks on medium-high until pale yellow and thick—about 5 minutes.
2. Cook the Sugar Syrup
   In a small saucepan, heat the sugar and water over medium heat until it reaches 240°F (115°C) on a candy thermometer.
3. Combine Syrup with Yolks
   Reduce the mixer to low and slowly pour the hot syrup into the yolks in a steady stream, avoiding the whisk and bowl edges. Once incorporated, increase to high speed and whip until the bowl is cool to the touch—around 10 minutes.
4. Add Butter
   With the mixer on medium, gradually add softened butter, one small chunk at a time. The mixture may appear curdled or runny at first; continue mixing until it comes together into a smooth, glossy buttercream.
5. Flavor the Buttercream
   Mix in the vanilla, pistachio paste, and salt (if using). Whip on high for 1 more minute until fully incorporated.

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Assemble the Cake

1. Place one dacquoise round on your serving plate or cake board.
2. Fill a piping bag with the pistachio buttercream and snip off the tip.
3. Pipe small blobs of buttercream around the edge of the dacquoise. Fill the center as well or spread a thin layer inside the border.
4. Gently place the second dacquoise layer on top.
5. Repeat the buttercream piping on top for a decorative finish.
6. Garnish with chopped pistachios, if desired.

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Tips

• Room Temperature Eggs: Using room temperature egg whites and yolks ensures better volume and texture.
• Avoid Over-processing Pistachios: Stop pulsing once the pistachios are fine—too much and you’ll make pistachio paste.
• Cool the Buttercream Base: Don’t add butter until the egg yolk and syrup mixture has fully cooled to avoid melting the butter.

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Variations and Substitutions

• Nuts: Substitute pistachios with almonds or hazelnuts for a different flavor.
• Buttercream: Try a whipped ganache or mascarpone frosting for a lighter variation.
• Flavored Dacquoise: Add a touch of lemon or orange zest to the dacquoise for a citrus twist.

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FAQs

Can I make this ahead of time?
Yes, the dacquoise layers can be baked a day in advance and stored in an airtight container. The buttercream can also be made ahead and refrigerated; bring it to room temperature and re-whip before using.

What if I don’t have a pastry ring?
You can draw 7-inch circles on parchment paper and pipe the dacquoise batter inside the outlines.

How do I store leftovers?
Store the assembled cake in the fridge, covered, for up to 3 days. Let it sit at room temperature for 20 minutes before serving for best texture.

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Serving Suggestions

• Serve as an elegant dessert after a dinner party.
• Pair with espresso or green tea for a refined afternoon treat.
• Add fresh raspberries or a drizzle of dark chocolate for extra flair.

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Why You’ll Love This Recipe

• Light, airy texture from the dacquoise layers.
• Rich, silky pistachio buttercream that’s not too sweet.
• Perfect balance of nutty, sweet, and slightly salty.
• Beautiful presentation with minimal decoration effort.
• Naturally gluten-light with the use of minimal flour.