Dacquoise Pistachio

Dacquoise Pistachio

Dacquiose sheet

150g Egg Whites, 50g Sugar, 135g Icing sugar, 90g Almond Powder, 50g Hazelnut Powder

Mix egg white and sugar until pick. Sieve icing sugar and mix with almond powder and hazelnut powder. 

Add powder mixtures to egg whites sugar foam.

Pipe in a tray and bake for 20min at 165C

Pistachio Croquant

 300g CSM Pistachio croquant

Modify the temperature