Matcha Dacquoise (Print Version)

# Ingredients:

→ Dacquoise

01 - 1/2 cup egg whites
02 - 3 1/4 tablespoons sugar
03 - 1/2 teaspoon vanilla extract
04 - 1/2 cup almond flour
05 - 1/2 cup powdered sugar
06 - 3 1/2 teaspoons matcha green tea powder
07 - Powdered sugar, for dusting

→ Matcha Buttercream

08 - 1/2 cup unsalted butter
09 - 3 1/2 teaspoons matcha green tea powder
10 - 1/3 cup white chocolate
11 - 1 tablespoon heavy cream
12 - 1/3 cup powdered sugar

# Instructions:

01 - Line a baking tray with baking paper and mark the size of the dacquoise.
02 - Preheat the oven to 338-356°F.
03 - Beat the egg whites in a clean bowl. Add the sugar in two batches until stiff peaks form, then add vanilla extract.
04 - Sift in powdered sugar, almond flour, and matcha powder into the meringue.
05 - Using a spatula, fold the meringue gently until evenly mixed without lumps.
06 - Transfer the mixture to a piping bag and pipe onto the prepared baking tray using the marked shapes. Dust with powdered sugar twice.
07 - Bake in the preheated oven at 338°F for 10-12 minutes. Cool completely at room temperature.
08 - In a bowl, beat the cold butter with powdered sugar until smooth. Sift in matcha powder and mix well.
09 - In another bowl, melt white chocolate and heavy cream together. Stir until smooth and lukewarm.
10 - Fold the lukewarm chocolate mixture into the butter. Whisk until fluffy and pale. Transfer to a piping bag with a piping tip.
11 - Pipe buttercream on the flat side of a dacquoise shell and sandwich with another shell.

# Notes:

01 - The finished dacquoise should be consumed within 2-3 days, or up to one week if frozen.
02 - Refrigerate the assembled dacquoise for at least 30 minutes before serving to allow the layers to set.

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