Ang-Butter Dacquoise - Linny at Home

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.

The scraping of the top is completely optional