Gluten Free Apricot Dacquoise Recipe (2024)

5 from 1 vote

Meringues

• ▢ 3 egg whites
• ▢ 1/8 teaspoon cream of tartar
• ▢ 1/8 teaspoon kosher or sea salt
• ▢ ½ teaspoon pure vanilla extract
• ▢ ¼ teaspoon pure almond extract
• ▢ ¾ cup granulated sugar
• ▢ 1 ½ cups blanched almonds ground or very finely chopped

Buttercream

• ▢ 1½ cup confectioners’ sugar
• ▢ ½ cup unsalted butter at room temperature
• ▢ Pinch kosher or sea salt
• ▢ ½ teaspoon pure vanilla extract
• ▢ 2 teaspoons freshly squeezed lemon juice
• ▢ 2 teaspoons heavy cream or orange liqueur
• ▢ ½ cup apricot preserves

Meringues

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  Preheat oven to 300 degrees. Lightly spray 3 – 9 inch cake pans with non-stick cooking spray.

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  In an electric mixer, fitted with a whisk attachment, beat the egg whites at medium speed until they start to foam. With the mixer still running, add the cream of tartar and salt. Turn the mixer up to high and gradually add the sugar. Continue beating until stiff peaks form and the sugar is completely dissolved. Test this by rubbing some of the egg white mixture between your thumb and forefinger. If it no longer feels gritty, you are done. Turn off mixer, add the vanilla and almond extracts, turn the mixer back up to high and mix until extracts are fully incorporated. Fold in the 1 1/2 cups ground almonds.

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  Divide the meringue batter evenly between the three prepared pans, smoothing the top with a spatula. Bake for 40 – 45 minutes or until the meringues are firm and lightly browned. Let cool in the pans for 1 hour.

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  While meringues are cooling, make the buttercream.

Buttercream

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  In an electric mixer fitted with a wire whisk attachment, whisk together the confectioners’ sugar and butter and salt, starting on low and gradually turning the speed up to medium. Continue beating for 3 minutes. Add the vanilla extract, lemon juice and 2 teaspoons of cream or orange liqueur and whisk for 1 more minute, adding more cream or liqueur if necessary until a creamy, spreadable consistency is achieved. With a spatula, fold in the apricot preserves. Refrigerate until ready to use.

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  Remove meringues from pans by flipping them over onto a counter and gently rapping them until they fall out.

  See Also

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  To assemble, place one meringue on a serving platter. Spread a little less than a third of the buttercream over the meringue, top with another meringue, more buttercream and finally the last meringue. Frost the top and sides with the remaining buttercream.

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  Garnish the dacquoise by patting the sliced almonds around the sides, sticking them to the buttercream.

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  Refrigerate until serving.

Nutrition Facts

Gluten Free Apricot Dacquoise Recipe

Amount Per Serving

Calories 414Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 8g40%

Cholesterol 32mg11%

Sodium 62mg3%

Potassium 180mg5%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 42g47%

Protein 6g12%

Vitamin A 375IU8%

Vitamin C 0.5mg1%

Calcium 59mg6%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.