Cashew Nibs Dacquoise

Ingredients Grams
Egg whites 757
Caster sugar 238
Icing sugar 603
Cashew powder 302
Ground almonds 302
Callebaut® cocoa nibs NIBS-S 198



Whisk the sugar and egg whites into firm peaks.

Sift the icing sugar and nut powders together.

Gently fold the 2 mixtures together, and add the nibs.

Spread onto a rectangular (40 x 60) baking tray. Bake for 18 minutes at 180°C.


Butter Cream

Ingredients Grams
Egg whites 314
Caster sugar 561
60 DE glucose 60
Water 157
Spices 9
Fresh butter 898



Heat the sugar, glucose and water to 118°C and pour onto the egg whites to make an Italian meringue.

At around 40°C, add the butter in pieces and blend to obtain a smooth cream.

Distribute the dacquoise onto the base of a 40 x 60 cm baking frame with 4 cm rim.

Evenly spread a layer of butter cream on top and fold the dacquoise over to enclose the butter cream.

Smooth over the whole with butter cream and place in the fridge. After cooling, cut to measure, lightly sprinkle with icing sugar and decorate with a chocolate strip.


Formulation courtesy of Callebaut