MANILA, Philippines — A Dacquoise is a dessert cake made with layers of nut-based meringue, most often almonds and hazelnuts, with whipped cream or buttercream as filling.
When it is in bite size, it can resemble a French macaron, but it can be huge, at which size it is truly a dessert. For the recently concluded Bakery Fair 2025, Chef Sonny Mariano whips up this delightful version, Ube Dacquoise Sandwich.
Ube Dacquoise Sandwich
Ingredients:
For the cashew meringue:
50 grams US Egg Whites Powder
250 grams water
2 grams cream of tartar
200 grams white sugar
10 grams cornstarch
150 grams cashew nuts, lightly toasted and ground
Procedure:
1. In a bowl with whisk attachment, combine Egg Whites Powder and water. Mix until well combined.
2. Add cream of tartar to the mixture, and continue mixing until soft peaks form.
3. Gradually add white sugar while mixing continuously until stiff peaks form.
4. Combine cornstarch and ground cashew in a bowl and fold into the meringue mixture.
5. Transfer the cashew meringue mixture into a piping bag and pipe 2-inch domes onto baking pan lined with parchment paper.
6. Bake in a preheated 160°C (350°F) oven at for 50 minutes or until the meringue is crunchy.
For the ube buttercream:
400 grams butter, unsalted
50 grams US Egg Yolk Powder
150 grams powdered sugar
8 grams ube flavoring
10 grams vanilla extract
100 grams fresh milk
Procedure:
1. In a mixer bowl with paddle attachment, cream the butter with US Egg Yolk Powder and powdered sugar until smooth and fluffy.
2. Add ube flavoring and vanilla extract to the mixture and continue mixing.
3. Gradually pour in fresh milk, and continue mixing until well combined and smooth.