Matcha Dacquoise

This delicate matcha dacquoise combines light almond meringue layers with a rich green tea buttercream for a sophisticated dessert that's perfect for special occasions. The earthy notes of matcha perfectly balance the sweetness of the meringue, creating a Japanese twist on a classic French pastry.

I first made this dacquoise for my sister's birthday tea party and everyone was impressed by its delicate layers and unique flavor profile. Now it's become my signature dessert whenever I want to show off a bit in the kitchen without spending hours on complicated techniques.

Ingredients

• Egg whites: Form the base of the meringue providing structure and lightness. Use room temperature eggs for maximum volume.
• Sugar: Sweetens the meringue and helps stabilize the egg whites. Regular granulated sugar works perfectly here.
• Vanilla extract: Adds subtle warmth that complements the matcha flavor. Use pure extract for best results.
• Almond flour: Gives the dacquoise its distinctive nutty flavor and chewy texture. Look for blanched finely ground almond flour.
• Powdered sugar: Adds sweetness without weighing down the meringue. It also creates that beautiful crisp exterior.
• Matcha powder: Provides the distinctive green tea flavor and color. Use culinary grade matcha for baking not the expensive ceremonial grade.
• Unsalted butter: Forms the base of the buttercream. Make sure it's at cool room temperature not melted.
• White chocolate: Adds richness and helps stabilize the buttercream. Choose a good quality white chocolate with real cocoa butter.
• Heavy cream: Helps smooth out the buttercream texture. Just a tablespoon makes a big difference.

Step-by-Step Instructions

Prepare the baking tray:

Line a baking tray with parchment paper and mark your desired dacquoise size. I find drawing a template with pencil on the parchment paper then flipping it over works perfectly so no pencil touches the food.

Preheat the oven:

Setting your oven between 338–356°F is crucial. Too hot and your dacquoise will brown too quickly too cool and it won't develop that perfect crisp exterior while staying chewy inside.

Beat the egg whites:

Start with absolutely clean equipment as any fat residue will prevent proper whipping. Begin beating slowly then increase speed gradually adding sugar in two batches until stiff glossy peaks form. The meringue should be so firm that it doesn't move when you turn the bowl upside down.

Fold in dry ingredients:

Sift the powdered sugar almond flour and matcha powder directly over the meringue to avoid lumps. Use a large rubber spatula and fold with a gentle cutting motion coming up through the center and rotating the bowl. Minimal folding preserves air bubbles.

Pipe the dacquoise:

Transfer the meringue mixture to a piping bag and pipe according to your template. You can pipe circles for individual servings or long rectangles for a layered cake style. The mixture should hold its shape but spread slightly.

Dust with powdered sugar:

Sifting powdered sugar over the top twice creates a protective layer that helps the dacquoise rise evenly and develop a beautiful crust. Don't skip this step.

Bake carefully:

Monitor your dacquoise closely as it bakes. It should rise slightly and develop a slightly firm exterior while remaining soft inside. The surface should be dry to the touch but not browned.

Cool completely:

Allow the dacquoise to cool entirely on the baking sheet. Trying to move it while warm will result in cracks and breakage.

Make the buttercream:

Start with butter that's cool but pliable about 65°F is ideal. Beat until smooth then incorporate the powdered sugar and sifted matcha. The mixture should be uniform in color with no streaks.

Incorporate white chocolate:

Melt white chocolate with cream gently either in short bursts in the microwave or over a double boiler. Allow it to cool until just warm to the touch before combining with the butter mixture. This prevents melting the butter while still allowing for proper incorporation.

Assemble with care:

Pipe the buttercream in an even layer on one dacquoise piece. Place the second dacquoise gently on top applying very light pressure to bond the layers without crushing. Refrigerate to set the layers together.

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Matcha is the star ingredient in this recipe providing both color and that distinctive earthy green tea flavor that pairs so wonderfully with the sweet meringue and rich buttercream. I discovered my love for matcha during a trip to Kyoto years ago and have been incorporating it into desserts ever since. The first time I served this dacquoise to my Japanese friend Keiko she said it reminded her of the treats her grandmother would make combining traditional flavors with French techniques.

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Frequently Asked Questions

→ What is the texture of matcha dacquoise?

Matcha dacquoise has a delicate and airy meringue-like texture with a slight crispness on the outside and a soft, chewy interior. The matcha buttercream adds creaminess, balancing the texture.

→ How should I store matcha dacquoise?

Store matcha dacquoise in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to a week, but allow it to thaw before serving.

→ Can I use a different flavoring instead of matcha?

Yes, you can substitute matcha with cocoa powder, ground coffee, or other powdered flavors to customize the taste while maintaining the fluffy meringue texture.

→ What’s the best way to achieve stiff meringue peaks?

Start with a clean, grease-free bowl and beat the egg whites at medium speed until foamy. Gradually add sugar and continue beating until glossy, stiff peaks form. Avoid overbeating to prevent dryness.

→ Can the buttercream be made in advance?

Yes, the buttercream can be prepared a day in advance and stored in the refrigerator. Allow it to come to room temperature and rewhip before using for the best consistency.