Professional reference formula

Yield: three 20 cm / 8 inch discs. This is external professional evidence.

  • 200 g egg whites
  • 200 g granulated sugar
  • 200 g almond flour
  • Icing sugar for dusting

Method

  • Whip the egg whites, adding the granulated sugar progressively, to a glossy stiff French meringue.
  • Fold in the almond flour gently and stop as soon as it is evenly dispersed.
  • Pipe immediately into three 20 cm / 8 inch discs, dust lightly with icing sugar and bake at 107°C / 225°F until lightly browned and almost dry.
  • Cool completely before trimming or layering.

Identity and source comparison

Dacquoise is a nut meringue sponge: a French meringue carrying almond or hazelnut meal. The term can describe the baked component or a layered cake built from it.

The ICE formula is a flourless 1:1:1 egg-white, sugar and almond system baked slowly. Pastry Maestra uses hazelnut, icing sugar and a small flour addition at a higher temperature. These are legitimate but materially different systems and are not averaged.

Critical controls

  • Use a stable meringue but do not whip it dry and clumpy.
  • Fold only until homogeneous; lost foam cannot be restored.
  • Pipe immediately because the nut-loaded foam weakens while standing.
  • Judge doneness by a dry, stable surface and the intended application: insert layers may remain slightly more tender than free-standing cake layers.

Evidence status

external_evidence; no claim is made about Tanya Novak's production formula.