Tuesday, January 16, 2024

Hojicha Dacquoise

Hoojicha Dacquoise


110g egg whites

40g SIS fine sugar

80g blanched ground almond

15g Blue Jacket cake flour

50g icing sugar

4g hojicha powder

Extra icing sugar (for sprinkle)

Cream Cheese Fillings

100g Philadelphia cream cheese

50g Ammerlander unsalted butter

30g icing sugar


1. Whisk egg whites till foamy. Add sugar slowly & whisk till stiff peak

2. Sift in ground almond, flour, icing sugar & hojicha powder. Slowly fold in till combined. Transfer the batter into a piping bag. Pipe onto a silpat mat & dust with icing sugar3

3. Bake in a preheated oven @ 170C for 20mins

4. Whisk cream cheese fillings till combined. Transfer the mixture into a piping bag. Pipe on one dacquoise & sandwich with another