For the meringue:
85g whole blanched hazelnuts
55g whole blanched almonds
170g icing sugar
0.5 tsp cream of tartar
130g caster sugar
For the chocolate ganache:
220g dark chocolate
240ml vegan cream
For the espresso buttercream:
120g vegan butter block, at room temperature
400g icing sugar
1 tbsp instant coffee
2 tbsp warm water
Recipe note: Toasting the hazelnuts and almonds in the oven before adding them to the meringue intensifies the flavour, however it is optional.
1. Line three large baking trays with parchment paper and preheat the oven to 100°C.
2. Use an 8cm round cutter and draw around six times on each sheet (this is to guide when piping later).
3. Attach the food processor attachment to the high-speed outlet and fit the knife blade. To the food processor bowl, add the hazelnuts and almonds, then fit the lid.
4. Select Max speed for 20 seconds to finely chop the nuts.
5. Add in the icing sugar into the food processor bowl, then use the pulse function to combine.
6. Remove the food processor from the high-speed outlet and set the chopped nuts and icing sugar aside for later.
7. Attach the 5L bowl to the base of the machine and fit the whisk tool.
8. Add the aquafaba (chickpea water) into the mixer bowl, start the machine on Max speed. 9. Whisk for 2 minutes until foamy, then add the cream of tartar and continue whisking.
10. Whilst whisking, gradually add the sugar one tablespoon at a time. Continue whisking for a further 4 minutes, the meringue should become glossy and stiff peaks should form.
11. Add half of the chopped nuts and icing sugar mixture from the food processor into the mixer bowl, use a spatula to gently fold into the whisked meringue.
12. Repeat this process with the remaining chopped nuts and icing sugar until combined.
13. Empty the meringue mixture into a large piping bag fitted with ½ inch round piping nozzle.
14. Pipe 18 meringue circles, approx. 8 cm in diameter onto the lined baking trays. You can pipe smaller circles to use up any leftover meringue mix and use for decoration.
15. Bake for 1 hour, then allow to sit in the warm oven with the door closed for 30 minutes to 1 hour. Remove from the oven and allow to cool at room temperature.
16. Once completely cool, use a small, serrated knife to gently remove the meringues from the parchment paper.
17. Next, make the chocolate ganache. Attach the 7L warming bowl to the base of the machine and fit the creaming beater.
18. Add the chocolate and vegan cream into the mixer bowl, then select the chocolate melting pre-set and press ‘start’.
19. Pour the ganache into a small bowl before placing into the fridge to set to a pipeable consistency.
20. Meanwhile, make the espresso buttercream.
21. Dissolve the coffee in the water then leave to cool completely.
22. Attach the 5L bowl to the base of the machine and fit the creaming beater.
23. Add the butter, icing sugar and espresso into the mixing bowl.
24. Start the machine on Min speed, slowly increasing to speed 3 for 2 minutes until smooth.
25. Empty to a piping bag fitted with a closed star piping nozzle.
26. To assemble the dacquoise, take a meringue disc and pipe on the chocolate ganache and espresso buttercream. Add a second meringue disc on top and repeat the piping decoration.
27. Repeat with the remaining meringue discs and refrigerate until ready to serve.
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