1. Back to homepage
  2. Recipes
  3. Vegan Coffee Dacquoise

Vegan Coffee Dacquoise

Possibly the ultimate vegan dessert, layers of aquafaba meringue infused with chopped hazelnuts and almonds topped with dark chocolate ganache and silky espresso buttercream. This will surely impress you...
Ȑ
Difficulty
Low
ȑ
Time
190 min
&
Author
lorem ipsum

Ingredients

Servings: 9
Makes: 9

45 g hazelnuts
30 g almonds
170 g icing sugar


160 ml aquafaba
0.5 tsp. cream of tartar
130 g caster sugar


220 g vegan dark chocolate
240 ml oat cream


1 Tbsp. instant coffee
2 Tbsp. water
120 g vegan butter
520 g icing sugar
2 tsp. oat milk


Instructions

STEP 1/6

Preheat the oven to 100°C

Line three large baking trays with parchment paper

Draw approx. an 8cm round six times on each sheet of parchment paper as a guide for piping later

Assemble the Food Processor attachment to the machine

Fit the Knife Blade to the Food Processor bowl

STEP 2/6

Add the first two items of Ingredients 1 (hazelnuts, almonds) into the Food Processor bowl

Attach the lid and ensure it is locked into place

Chop on speed Max for 20 seconds until finely chopped

Add the remaining items of Ingredients 1 (icing sugar) into the Food Processor bowl

Pulse until combined

Transfer the nut and sugar mixture to a medium mixing bowl and set aside

STEP 3/6

Attach the Mixer bowl to the machine

Fit the Whisk tool to the machine

Add the first item of Ingredients 2 (aquafaba), into the Mixer bowl

Whisk on speed Max for 2 minutes until foamy

While the machine is running, add the second item of Ingredients 2 (Cream of tartar) into the bowl

Gradually add the last item of Ingredients 2 (Caster sugar) into the bowl, one tablespoon at the time

Whisk on speed Max for 4 minutes until the meringue is glossy and stiff peaks formed

Add half of the chopped nuts and icing sugar mixture into the Mixer bowl

Use a spatula to gently fold the dry ingredients into the whisked meringue

Repeat this process with the rest of the dry ingredients until combined

Transfer the meringue mixture into a large piping bag fitted with 1cm (0.5”) round piping tip

Pipe 18 meringue circles, approx. 8 cm in diameter onto the baking tray

You can pipe smaller circles to use up any leftover meringue mix and use for decoration

Bake at 100°C for 1 hour until crisp

Turn off the oven and allow to sit in the warm oven with the door closed for 30 minutes to 1 hour

Remove from the oven and let cool

Once completely cool, use a small, serrated knife and gently remove the meringues from the parchment paper and set aside

STEP 4/6

Attach the EasyWarm bowl to the machine

Fit the Creaming beater to the machine

Add Ingredients 3 (chocolate, vegan cream), into the EasyWarm bowl

Heat at heat setting 7 on Speed Stir 1 for 10 minutes until melted

Or use the chocolate melting preset if applicable

Transfer the chocolate ganache into a small mixing bowl

Chill in the fridge for 30 minutes or until firm

It needs to reach piping consistency

STEP 5/6

Add the first two items of Ingredients 4 (instant coffee, hot water) to a small bowl

Stir to combine until dissolved and set aside to cool

Retrieve, clean the Mixer bowl and fit the Creaming beater

Attach the Mixer bowl to the machine

Add the remaining Ingredients 4 (butter, icing sugar, milk), into the Mixer bowl

Transfer the coffee mixture from the small bowl into the Mixer bowl

Start the machine on speed Min and gradually increase speed

Mix on speed 3 for 2 minutes until smooth

Transfer the mixture to a piping bag fitted with a closed star piping tip

STEP 6/6

Transfer the chocolate ganache to a piping bag fitted with the 1cm (0.5”) round tip

Add a second meringue disc on top and repeat the piping decoration

Repeat with the remaining meringue discs and refrigerate until ready to serve

  1. Back to homepage
  2. Recipes
  3. Vegan Coffee Dacquoise

Vegan Coffee Dacquoise

Possibly the ultimate vegan dessert, layers of aquafaba meringue infused with chopped hazelnuts and almonds topped with dark chocolate ganache and silky espresso buttercream. This will surely impress you...
Ȑ
Difficulty
Low
ȑ
Time
190 min
&
Author
lorem ipsum
Servings:9
Makes:9

Ingredients


45 g hazelnuts
30 g almonds
170 g icing sugar


160 ml aquafaba
0.5 tsp. cream of tartar
130 g caster sugar


220 g vegan dark chocolate
240 ml oat cream


1 Tbsp. instant coffee
2 Tbsp. water
120 g vegan butter
520 g icing sugar
2 tsp. oat milk

Instructions

STEP 1/6

Preheat the oven to 100°C

Line three large baking trays with parchment paper

Draw approx. an 8cm round six times on each sheet of parchment paper as a guide for piping later

Assemble the Food Processor attachment to the machine

Fit the Knife Blade to the Food Processor bowl

STEP 2/6

Add the first two items of Ingredients 1 (hazelnuts, almonds) into the Food Processor bowl

Attach the lid and ensure it is locked into place

Chop on speed Max for 20 seconds until finely chopped

Add the remaining items of Ingredients 1 (icing sugar) into the Food Processor bowl

Pulse until combined

Transfer the nut and sugar mixture to a medium mixing bowl and set aside

STEP 3/6

Attach the Mixer bowl to the machine

Fit the Whisk tool to the machine

Add the first item of Ingredients 2 (aquafaba), into the Mixer bowl

Whisk on speed Max for 2 minutes until foamy

While the machine is running, add the second item of Ingredients 2 (Cream of tartar) into the bowl

Gradually add the last item of Ingredients 2 (Caster sugar) into the bowl, one tablespoon at the time

Whisk on speed Max for 4 minutes until the meringue is glossy and stiff peaks formed

Add half of the chopped nuts and icing sugar mixture into the Mixer bowl

Use a spatula to gently fold the dry ingredients into the whisked meringue

Repeat this process with the rest of the dry ingredients until combined

Transfer the meringue mixture into a large piping bag fitted with 1cm (0.5”) round piping tip

Pipe 18 meringue circles, approx. 8 cm in diameter onto the baking tray

You can pipe smaller circles to use up any leftover meringue mix and use for decoration

Bake at 100°C for 1 hour until crisp

Turn off the oven and allow to sit in the warm oven with the door closed for 30 minutes to 1 hour

Remove from the oven and let cool

Once completely cool, use a small, serrated knife and gently remove the meringues from the parchment paper and set aside

STEP 4/6

Attach the EasyWarm bowl to the machine

Fit the Creaming beater to the machine

Add Ingredients 3 (chocolate, vegan cream), into the EasyWarm bowl

Heat at heat setting 7 on Speed Stir 1 for 10 minutes until melted

Or use the chocolate melting preset if applicable

Transfer the chocolate ganache into a small mixing bowl

Chill in the fridge for 30 minutes or until firm

It needs to reach piping consistency

STEP 5/6

Add the first two items of Ingredients 4 (instant coffee, hot water) to a small bowl

Stir to combine until dissolved and set aside to cool

Retrieve, clean the Mixer bowl and fit the Creaming beater

Attach the Mixer bowl to the machine

Add the remaining Ingredients 4 (butter, icing sugar, milk), into the Mixer bowl

Transfer the coffee mixture from the small bowl into the Mixer bowl

Start the machine on speed Min and gradually increase speed

Mix on speed 3 for 2 minutes until smooth

Transfer the mixture to a piping bag fitted with a closed star piping tip

STEP 6/6

Transfer the chocolate ganache to a piping bag fitted with the 1cm (0.5”) round tip

Add a second meringue disc on top and repeat the piping decoration

Repeat with the remaining meringue discs and refrigerate until ready to serve

Notes