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Pistachio Dacquoise Recipe

Pistachio Dacquoise
Center for Kosher Culinary Arts

Pistachio Dacquoise

Chef Avram Wiseman makes this creative dish as an alternative to a traditional Pesach dessert for Passover.


For the meringues:

  • 12 ounces shelled pistachios
  • 1 ½ cups granulated sugar                                   
  • 6 egg whites, room temp.   
  • ½ cup cold water

For the buttercream:

  • 4 ounces bittersweet chocolate    
  • 1 ½ tablespoon coffee instant powder
  • 2 teaspoons boiling water 
  • 2 tablespoons brandy                                            
  • 16 tablespoons (2 sticks) sweet butter
  • 3 ounces (1/3 cup) cold water                              
  • ½ cup granulated sugar                
  • 6 egg yolks


For the meringues:

Preheat oven to 300 degrees and roast the pistachios for 10 minutes.

Remove from oven and let cool to room temperature. Place pistachios in a food processor and chop to coarse crumb texture (reserve ¼ cup for garnish).

Reduce oven temperature to 150 degrees. Line 3 cookie sheets with parchment paper and draw a 9-inch circle on each piece of paper.

Combine 1 ½ cups of sugar and the ½ cup of cold water in a small saucepan over medium heat. Place a candy thermometer in the syrup and bring up to 230 degrees.

Meanwhile, whisk the egg whites by hand over a double boiler until warm. Place the whites into a mixer and whip on high until stiff peaks form. Slowly pour the syrup into the beating egg whites until very stiff. Fold the chopped pistachios into the meringue with a rubber spatula.

Place mixture into a pastry bag fitted with a straight tube and pipe concentric circles onto the parchment paper 3 times. Bake at 250 degrees for 2 ½ hours or until the meringues are crisp. Once cooled, remove the parchment (disks may be wrapped individually and stored for up to 1 week).

For the buttercream:

Chop the chocolate into small pieces and place into a bowl. Dissolve the powdered instant coffee in the 2 teaspoons of boiling water. In the top part of a double boiler, combine the coffee, the chocolate, and brandy over low heat until smooth and reserve. In an electric mixing bowl with paddle attachment, cream the butter until smooth and reserve. Combine the water and the ½ cup of sugar and boil until the syrup reaches 230 degrees.

Meanwhile, whip egg yolks until light and frothy on high speed. Slowly pour the heated syrup over the yolks while still beating on high speed. Continue mixing until the yolks are cool to the touch and add in the softened butter, 1 teaspoon at a time. Add the chocolate mixture and blend well. (Buttercream may be kept refrigerated for several weeks.)

To serve, spread the buttercream over each layer of meringue and repeat 3 times. Continue to coat the sides with buttercream and garnish with remainder of chopped pistachios. Pipe rosettes with a fluted tipped pastry bag, around the top of the dacquoise if desired.

Chill to set and serve at room temperature.