Mother's Day Dacquoise (Mango Cream & RITZ Cheese)
- Chrissy Cho
- May 10, 2020
- 3 min read
Happy Mother's Day!🌷 Pair flowers with a homemade dessert as a perfect gift - Mango Cream Dacquoise and RITZ Cheese Dacquoise!😊
Dacquoise is an almond meringue filled with whipped buttercream! It's light & not overly sweet! (Similar to macarons except it has a softer & bready consistency. I personally find it WAY easier to make!)
You can fill the dacquoise with your mom's favorite flavors! (matcha, soybean, sweet potato, black sesame, strawberry, etc.) Simply add the flavor into the buttercream recipe down below!
Dacquoise (Mango Cream & RITZ Cheese)Yields 12 dacquoise shells (6 dacquoise total)
Ingredients
Dacquoise Shells
80 g almond powder
11 g cake flour
50 g powdered sugar
100 g egg whites
50 g granulated sugar
Extra powdered sugar for dusting
French Buttercream
40 g egg yolk
30 g sugar (Save 1 tsp for milk mixture)
50 g milk
100 g softened room temperature butter (Use high-quality butter if you can!)
Flavored Buttercream (Mango, Cheese)
Cubed mangos
10 g cheese powder
RITZ cheese sandwich crackers
Ingredients
Preheat the oven to 356ËšF (180ËšC).
Line baking sheet with parchment paper or silicone mats.
Measure out all of the ingredients (dacquoise shell).
In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form. (I like to compare this form to an eagle's beak!)
Sift the almond powder, powdered sugar, and cake flour into a separate bowl.
Add about 1/2 of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to slowly fold the batter until the clumps disappear.
Transfer the dacquoise batter into a piping bag fitted with a round tip.
Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
Pipe the dacquoise onto the parchment paper in a zigzag motion, spacing at least 1-inch apart.
Lightly sift extra powdered sugar onto dacquoise. Once it incorporates onto the shell, sift another layer.
Bake the dacquoise for 12-13 minutes.
Carefully remove dacquoise from parchment paper & transfer onto a wire rack to cool completely before filling.
French Buttercream
In a large mixing bowl, lightly whip the egg yolks and sugar until fully incorporated. (Set aside 1 tsp of sugar for milk mixture)
In a pan, heat milk & 1 tsp of sugar over low-medium heat until edge of milk slightly simmers.
Slowly pour milk into the eggs while stirring constantly. (You don't want to cook the eggs!)
Pour the mixture back into the pan over low heat. Stir well constantly with a spatula to prevent lumps. When it reaches 80-85ËšC, remove from heat. Mixture should resemble a thick soup-like consistency!
Pour mixture over a sieve into a separate bowl & let it cool.
Once cooled, incorporate 1/2 of softened butter into mixture & whip over low-medium speed. Add remaining butter & whip.
Increase speed to medium & whip until buttercream turns light & fluffy.
Assemble
Mango Cream Dacquoise
Transfer 1/2 of buttercream to a piping bag fitted with a round tip. Add buttercream to one dacquoise shell.
Add cubed mango pieces in the center. Cover with buttercream and top with dacquoise shell. Repeat for remaining dacquoise shells and buttercream.
Place in fridge for the best taste!
Enjoy!
RITZ Cheese Dacquoise
Mix 1/2 of buttercream with cheese powder.
Transfer buttercream to a piping bag fitted with a round tip. Add buttercream to one dacquoise shell.
Add RITZ cheese sandwich cracker in the center. Cover with buttercream and top with dacquoise shell. Repeat for remaining dacquoise shells and buttercream.
Place in fridge for the best taste!
Enjoy!
Please let me know if you’ve tried this recipe below in the comments or through Instagram (@thebakedspot)! I’d love to see your beautiful creations!
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