Why You’ll Love This Recipe
This Pistachio Dacquoise Cake is the ultimate dessert dream: layers of chewy-crisp pistachio meringue paired with silky pistachio French buttercream. A refined and decadent dessert that blends texture and deep flavor, perfect for special occasions or elevated everyday treats. Made from real pistachios—no flavorings, no shortcuts.
Discover great ideas like our Italian-style pistachio cream recipe if you’re looking for homemade pistachio paste alternatives!
Ingredients
For the Dacquoise Layers:
- 5 large egg whites (room temp)
- 150g granulated sugar (⅝ cup)
- 1 tsp cream of tartar (optional)
- ¼ tsp salt
- 1¼ cups shelled pistachios (150g)
- ½ cup powdered sugar (50g)
- ⅓ cup cake flour (40g)
For the Pistachio French Buttercream:
- 8 egg yolks
- ¾ cup granulated sugar (150g)
- ⅓ cup water
- 2½ sticks unsalted butter (280g), room temp
- 4 tbsp pistachio paste
- 1 tsp vanilla extract
- ¼ tsp salt (optional but highly recommended)
Instructions
1. Prepare the Pistachio Dacquoise:
Make Pistachio Flour
Grind pistachios in a food processor until fine—avoid over-processing to prevent turning it into paste.
Mix Dry Ingredients
Add powdered sugar and cake flour to the ground pistachios. Pulse a few times. Set aside.
Whip the Meringue
Whisk egg whites on medium speed until frothy. Add cream of tartar and salt. Gradually add sugar one tbsp at a time. Whip to stiff, glossy peaks.
Fold and Shape
Gently fold the pistachio mixture into the meringue in two batches, being careful to retain air. Divide into two 7” cake rings or draw circles on parchment and spread the batter inside.
Bake
Bake at 465°F (240°C). Immediately reduce to 350°F (180°C) and bake for 15 minutes. Then leave the door ajar and let the cakes cool in the oven for 1 hour. Finish cooling on a rack.
2. Make the Pistachio French Buttercream:
Whip Egg Yolks
Whisk egg yolks on high until pale and thick—about 5 minutes.
Cook Sugar Syrup
Heat sugar and water to 240°F (115°C) without stirring. Carefully pour into the egg yolks while mixing on low. Whip until bowl is cool to the touch.
Add Butter & Flavor
Add softened butter, one cube at a time, beating until incorporated. Add pistachio paste, vanilla, and salt. Beat until silky.
3. Assemble the Cake:
Layer & Pipe
Place one dacquoise layer on a serving board. Pipe pistachio buttercream in dollops or as a ring with spread buttercream in the center.
Top Layer
Add the second dacquoise layer and repeat the buttercream piping.
Decorate
Sprinkle chopped pistachios around the top edge.
Don’t miss our Pistachio Lemon Cake Loaf for a citrusy twist on pistachio-based desserts!
Expert Tips
- Don’t over-process pistachios – it’ll become paste.
- Room-temperature butter is crucial for smooth buttercream.
- Use a candy thermometer for perfect syrup consistency.
- Let cake sit at room temp 1 hour before serving for optimal texture.
Storage & Make-Ahead
- Assembled cake: Refrigerate in airtight container for up to 5 days. Serve at room temp.
- Buttercream: Store for 2 weeks in fridge or freeze for 3 months. Re-whip before use.
- Dacquoise layers: Can be made 1 day ahead and wrapped airtight.