A small piece of delight

Dacquoise is a delightful dessert from the southwest of France. The crispy hazelnut meringue and the chocolate ganache with a subtle hint of STROH transport you to a vacation-like experience. It's perfect for a wonderful afternoon with good friends and a delightful cup of coffee or tea. These little treats are also ideal for special occasions or for a personal moment of indulgence.

Ingredients for 10 Servings

For the hazelnut meringue

  • 30 g pastry or all-purpose flour
  • 150 g ground hazelnuts
  • 130 g icing sugar
  • 150 g egg whites
  • 50 g granulated sugar
  • coarsely chopped hazelnuts
  • icing sugar


For the rum ganache

  • 200 g dark chocolate
  • 225 g heavy cream
  • 30 g butter
  • 1 pinch of salt
  • 3 tbsp STROH 80



  • Preheat the oven to 180 °C fan.
  • Line a baking sheet with parchment paper. Prepare a piping bag with a nozzle.
  • For the meringue batter, sift together flour, ground nuts, and 130 g icing sugar.
  • Whisk the egg whites with a hand mixer until foamy. Once the egg whites have a firm and frothy consistency, gradually add in the granulated sugar. Finally, gently fold in the sifted dry ingredients.
  • Fill the batter into the piping bag and pipe 6 cm (2.4 inches) circles onto the prepared baking sheet, leaving enough space in between.
  • Dust with powdered sugar and decorate with chopped hazelnuts.
  • Bake for approximately 10 minutes until the dacquoise feels firm.


  • For the rum ganache, finely chop the chocolate and place it in a bowl. Bring the whipping cream to a boil, then pour it over the chocolate and let it sit for a few minutes.
  • Stir the ganache, add butter, salt, and STROH and mix well. Allow the ganache to cool.
  • Using a hand mixer, whip the chilled ganache until creamy and fill it into a piping bag.


  • Fill one dacquoise with ganache and gently place another dacquoise on top as a lid.
  • Store the assembled dacquoise in the refrigerator until ready to serve.


By loading the video, you accept the YouTube privacy policy.

More Recipes for Desserts

Back to the recipes