I love watching baking videos, I find it particularly relaxing. There is Korean YouTuber that I watch quite often, which goes by “Nebokgom”. There was one dessert that caught my eye. This was dacquoise, particularly Ang-Butter Dacquoise. This is made with dacquoise cookie with red bean paste and a thick butter slice. I really enjoy this cookie because it’s not super sweet with airy texture. Since I have red bean paste made, I’ll make some ang-butter dacquoise. This is also perfect as a snack for afternoon tea.
Ang-Butter?
What is ang butter? The Ang come from anko, which is red bean paste in Japanese. While I don’t know who invented this but it’s genius! Anko butter bun is something that you can find in Japan bakery which is just red bean paste with slab of butter sandwiched in bread. Now this trend took off in Korea and they have created a wide variety of desserts using Ang-butter.
What is Dacquoise?
Dacquoise is a type of cake that is made with a biscuit using meringue with whipped cream or buttercream in between the layers. The biscuit recipe is similar to macaron but I find it less sweet than macaron. I like to call it easy going cousin of macaron. I find the biscuit recipe easy to master and is not as technical as the macaron. The ingredients for dacquoise cookie are very similar, all you need is a dacquoise cookie mould. You can get this off Amazon. The cookie mould size is about 7cm X 4cm (2.75“ X 1.6”）or As per usual, I listed out some tips that will help you with this recipe.
Pro-Tip
- Whip the meringue to a stiff peak
- Sift all your dry ingredients beforehand
- Put some icing sugar on the baking sheet to help prevent sticking
Ang-Butter Dacquoise
Ingredients
- 50 g almond flour
- 20 g cake flour
- 35 g powdered/icing sugar
- 82 g egg white (3 large eggs)
- 35 g granulated sugar
- red bean paste
- butter
Instructions
- Preheat the oven to 345℉
- line a baking pan with silicone baking mat or parchment paper and put some powdered sugar on. Place the dacquoise mould on top, set aside.
- Weigh and sift the almond flour, cake flour, powdered/icing sugar in a bowl
- Weigh out the granulated sugar in a separate bowl
- Separate the eggs and put egg whites into a oil and water free bowl
- Use a hand mixer to whip egg whites.
- Add the granulated sugar gradually.
- Whip the eggs whites until it's stiff peak
- Add and fold in dry ingredient into meringue
- Once all the dry ingredients are incorporated, pour into a piping bag. Tie off one end
- Cut the ends of the piping bag and pipe the mixture into the mould.
- Tap the baking sheet a few times to get rid of air bubbles
- Optional: Scrap the top of the mould to make sure the top is flat. Remove the excess into a bowl
- Remove the mould carefully by wiggling while lifting it up.
- Sift some powdered sugar on top, bake for 20 min
- Cool completely. Use a cake spatula and carefully detach the dacquoise from baking sheet
- Cut the butter about 0.3cm thick. Place the red bean paste and butter on top of the cookies and sandwich them together.