This hazelnut dacquoise is crisp on the outside, chewy in the middle, and packed with deep, roasted nut flavour. It’s a timeless French meringue-based layer made with whipped egg whites, sugar, and finely ground hazelnuts – and it plays a key role in many layered mousse cakes and plated desserts. Unlike sponge, this base adds bold flavour and distinct texture without overpowering delicate mousses or fruit layers. It can also be made ahead, making it a practical and flavour-driven choice for both professionals and home bakers. In this recipe, I’ll show you exactly how to get the structure right – so your dacquoise holds its shape, cuts cleanly, and delivers that perfect bite every time.
Watch how to make classic French dacquoise step by step:
In this video tutorial, I walk you through each stage of making a professional-quality classic French dacquoise – from whipping the meringue to folding in the nuts without losing volume. You’ll see the texture you’re aiming for, how to pipe or spread the mixture evenly, and how to bake it low and slow to get that signature contrast between crisp edges and a soft interior. These small technical steps make a big difference in flavour and finish, especially when layering inside mousse cakes or entremets.
Hazelnut Dacquoise
Ingredients
- 130 g toasted hazelnuts
- 15 g icing sugar
- 25 g cornstarch
- 1.5 g salt
- 100 g egg whites
- Pinch cream of tartar
- 60 g caster sugar
Instructions
- In a food processor, pulse hazelnuts, icing sugar, cornstarch, and salt until sandy.
- Beat egg whites with cream of tartar to soft peaks. Gradually add caster sugar and whip to stiff peaks.
- Gently fold meringue into the hazelnut mixture until uniform.
- Line a baking tray with parchment. Pipe two 18 cm discs. Bake at 160 °C (320 °F) for 15 minutes, until set and lightly golden. Cool completely.
Video
What a traditional hazelnut dacquoise recipe is built on
A traditional hazelnut dacquoise recipe follows the classic French dacquoise method, which is usually made with almonds folded into a meringue-style base. The structure comes from whipped egg whites, while the nut flour adds flavour, texture and richness. In reality, you can use almost any nut to make a dacquoise, and because hazelnuts are one of my favourite flavours to work with, I use them here for a deeper, toastier and more aromatic result.
Toasting Hazelnuts for Your Hazelnut Dacquoise Recipe
Toasted hazelnuts are essential for building a deep, aromatic flavour in any hazelnut dacquoise recipe. Even though the sponge is baked, the hazelnuts are mixed into egg whites, creating a high‑moisture environment that prevents them from roasting properly in the oven. Pre‑toasting is the only way to unlock that true hazelnut intensity, so do not skip this step if you want the flavour to come through clean and strong.
How to use this easy hazelnut sponge in your desserts
This easy hazelnut sponge is incredibly versatile and works across a wide range of builds. You can use it as a flavour-packed base in layered mousse cakes, cut it into inserts, or turn it into a crisp supporting layer beneath a creamy mousse. It also performs beautifully in plated desserts, paired with seasonal fruit, ice cream, or a smooth ganache for contrast. I use it in my Hazelnut Tart recipe as the structural base, layered with hazelnut cream and ganache for a rich, elegant finish. Whether you are assembling a modern entremet or creating a simple but refined tart, this sponge delivers flavour, structure and texture in one clean layer.
This easy hazelnut sponge also gives a beautiful, clean crosscut in mousse cakes, holding its structure without ever feeling heavy or doughy. It slices neatly, supports layered builds, and visually anchors the interior so every layer reads with precision. You can see it in my 100 percent hazelnut tart here: https://andbonbons.com/100-hazelnut-tart-recipe/ where the entire dessert is built around pure hazelnut flavour from top to bottom, using the sponge as a structural base beneath hazelnut cream and ganache.
Another example is my orange hazelnut entremet here: https://andbonbons.com/orange-hazelnut-entremet/ where the bright citrus profile lifts the toasted hazelnut notes, and the sponge stays light enough to support the mousse layers while still delivering texture and definition. It is one of those components that adapts effortlessly, giving you stability, flavour and a refined finish across multiple styles of desserts.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
