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Matcha Dacquoise Recipe

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4.2 from 38 reviews

A delicate and elegant Matcha Dacquoise dessert combining the nutty flavor of almond meringue layers with a smooth, creamy matcha buttercream filling. This French-Japanese fusion dessert features light and airy meringue discs infused with matcha powder, baked to a perfect crispness, and sandwiched with a luscious white chocolate matcha buttercream, making it a delightful treat for special occasions or afternoon tea.

Ingredients

Meringue

  • ½ cup egg white (about 4 large egg whites)
  • 3¼ tbsp sugar
  • ½ tsp vanilla extract
  • ½ cup almond flour
  • ½ cup powdered sugar
  • 3½ tsp matcha (green tea) powder
  • Powdered sugar for dusting

Buttercream

  • ½ cup unsalted butter, cold
  • ⅓ cup powdered sugar
  • 3½ tsp matcha (green tea) powder
  • ⅓ cup white chocolate
  • 1 tbsp heavy cream

Instructions

  1. Prepare the Baking Tray: Line a baking tray with parchment paper and mark the desired size and shape for the dacquoise discs using a pencil or the back of a spoon underneath the paper to guide piping.
  2. Preheat the Oven: Preheat your oven to between 338°F and 356°F (170-180°C) to ensure it’s hot and ready for the meringue.
  3. Make the Meringue: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add sugar in two batches while continuing to beat until stiff, glossy peaks form. Add vanilla extract and mix briefly.
  4. Incorporate Dry Ingredients: Sift together powdered sugar, almond flour, and matcha powder. Gently fold these sifted dry ingredients into the meringue using a spatula, mixing minimally to avoid deflating the mixture but ensuring no lumps remain.
  5. Pipe the Meringue: Transfer the meringue to a piping bag and pipe onto the prepared baking tray following the marked shapes. Evenly distribute the mixture without spreading too much.
  6. Dust and Bake: Sift powdered sugar over the piped meringue twice to create a light coating. Bake in the preheated oven at 338°F (170°C) for 10-12 minutes until lightly crisp on the outside but still slightly chewy inside.
  7. Cool the Dacquoise: Remove from the oven and allow the dacquoise discs to cool completely on the tray at room temperature before assembly.
  8. Make Matcha Buttercream: In a bowl, beat the cold unsalted butter with powdered sugar until softened and creamy. Sift in the matcha powder and mix until combined. Separately, melt the white chocolate with heavy cream until smooth and let it cool to lukewarm.
  9. Combine Buttercream Ingredients: Fold the melted white chocolate and cream mixture into the butter mixture carefully. Whisk until the buttercream is fluffy and pale in color.
  10. Assemble the Dacquoise: Fill a piping bag with the matcha buttercream. Pipe a generous layer of buttercream onto the bottom side of one dacquoise disc and sandwich with another disc on top. Repeat to assemble all pieces.

Notes

  • Use room temperature eggs for better volume in the meringue.
  • Gently fold dry ingredients into the meringue to maintain airiness.
  • Ensure the white chocolate and cream mixture is lukewarm before mixing with butter to prevent melting the butter.
  • Store assembled dacquoise in an airtight container in the refrigerator for up to 3 days.
  • For a more intense matcha flavor, use high-quality ceremonial grade matcha powder.
  • Allow dacquoise discs to cool completely before assembling to prevent buttercream from melting.

Find it online: https://recipethrive.com/matcha-dacquoise-recipe/