Name: Pistachio Dacquoise with French Buttercream Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 5 Large Egg Whites (150g); 5/8 cup Granulated Sugar (125g); 1 tsp Cream of Tartar (optional); 1/4 tsp Salt; 1 1/4 cups Pistachios (150g); 1/2 cup Powdered Sugar (50g); 1/3 cup Cake Flour (40g); 8 Large Egg Yolks (145g); 3/4 cup Granulated Sugar (150g); 1/3 cup Water (80g / 80ml); 2 1/2 sticks Unsalted Butter (280g, room temperature); 1 tsp Vanilla Extract; 4 tbsp Pistachio Paste; 1/4 tsp Salt (to taste)

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If you’ve ever dreamed of a dessert that feels like a French patisserie treat right in your own kitchen, then this Pistachio Dacquoise with French Buttercream Recipe is your new best friend. It combines a crisp yet tender pistachio meringue layer with a luscious, silky French buttercream infused with pistachio paste. The nutty, sweet, and slightly salty flavor profile is an absolute showstopper, perfect for impressing guests or indulging in a special moment. Trust me, each bite offers the perfect harmony of textures and flavors that you’ll want to recreate again and again.

Ingredients You’ll Need

Five clear glass bowls are placed on a surface with white marbled texture, spaced apart. The top-left bowl contains white powdered flour with a soft, fine texture. To its right, the top-center bowl holds a pale yellow liquid with a smooth and shiny surface. Below them on the right, a larger bowl is filled with white powdered sugar, looking fluffy and light. To the left of this, a bowl contains white granulated sugar with a coarser texture. The bottom-right bowl is filled with whole pistachio nuts, showing a mix of green and purple hues with a slightly rough texture. The layout is simple and clean, with natural lighting highlighting the ingredients. Photo taken with an iphone --ar 4:5 --v 7

At first glance, this list might seem a little long, but each ingredient plays a vital role in creating that delicate balance of crispness, creaminess, and flavor that defines the Pistachio Dacquoise with French Buttercream Recipe. Simple pantry staples like egg whites and sugar transform into airy meringue layers, while pistachios bring a rich depth and gorgeous green hue throughout the dessert.

5 Large Egg Whites (150g): Room temperature egg whites whip better to form stiff peaks crucial for the meringue base.
5/8 cup Granulated Sugar (125g): This sugar stabilizes and sweetens the meringue.
1 tsp Cream of Tartar (optional): Adds stability to egg whites, helping them maintain their structure.
1/4 tsp Salt: Enhances underlying flavors and balances sweetness in the meringue.
1 1/4 cups Pistachios (150g): Ground finely for that unmistakable nutty flavor and texture in the dacquoise layers.
1/2 cup Powdered Sugar (50g): Adds sweetness while helping to keep the meringue tender and smooth.
1/3 cup Cake Flour (40g): Provides a light structure to the meringue without weighing it down.
8 Large Egg Yolks (145g): The base for the rich French buttercream.
3/4 cup Granulated Sugar (150g): Creates the sugar syrup essential for the buttercream’s silky texture.
2 1/2 sticks Unsalted Butter (280g): Softened butter turns the buttercream luxuriously smooth and creamy.
1/3 cup Water (80g / 80ml): Used to make the sugar syrup for the buttercream.
1 tsp Vanilla Extract: Provides warmth and depth to the buttercream flavor.
4 tbsp Pistachio Paste: Intensifies the nutty flavor in the buttercream, tying everything together.
1/4 tsp Salt (to taste): Balances the sweetness and enhances the overall flavor of the buttercream.

How to Make Pistachio Dacquoise with French Buttercream Recipe

Step 1: Preparing the Pistachio Dacquoise

Start by lining a baking sheet with parchment paper and placing two 7-inch pastry rings without greasing them. Preheat your oven to a blazing 465°F / 240°C. Using a food processor, finely grind the pistachios, but be careful not to let them turn into pistachio paste just yet. Next, mix in the cake flour and powdered sugar—this combination will provide the foundation for your tender meringue layers.

Step 2: Whipping the Meringue

Ensure the egg whites are at room temperature for maximum volume. In a stand mixer or with an electric whisk, whip the egg whites with cream of tartar and salt until they start to foam. Slowly add granulated sugar one tablespoon at a time, whipping thoroughly each time until the mixture reaches thick, glossy stiff peaks. This meringue is the magic behind the crisp yet tender shell of the dacquoise.

Step 3: Folding in the Nut Mixture

Gently fold half of your pistachio mixture into the meringue, making sure to keep as much air as possible. When fully incorporated, add the rest and fold patiently but thoroughly. Airiness is key here to keep the dacquoise light and delicate.

Step 4: Baking the Dacquoise

Divide the batter evenly into the pastry rings on your baking sheet, spreading it as flatly as possible. Immediately reduce the oven temperature to 350°F / 180°C after placing the tray inside. Bake for 15 minutes, then switch off the oven, crack the door open slightly, and let the dacquoise rest inside for an hour to dry out perfectly. Cool completely before carefully removing from the rings with a sharp knife.

Step 5: Making the French Buttercream

Place the egg yolks in a stand mixer bowl and whip until pale and thick, about 5 minutes. Meanwhile, heat sugar and water in a saucepan until it reaches exactly 240°F / 115°C using a candy thermometer. Pour the hot syrup slowly into the yolks while mixing on low speed, then increase to high until the mixture cools down. Now the fun begins: add softened butter a little at a time, whipping until silky and smooth. Finish with vanilla extract, pistachio paste, and a pinch of salt to make your buttercream shine.

Step 6: Assembling the Cake

Place one dacquoise layer on your serving plate. Pipe dollops of pistachio French buttercream around the edge and fill in the center with either piped or spread buttercream. Gently place the second dacquoise layer on top and repeat the piping. Finally, sprinkle chopped pistachios around the edge for an inviting finishing touch that’s both delightful and textural.

How to Serve Pistachio Dacquoise with French Buttercream Recipe

The image shows a slice of two-layer cake on a white plate with a fork beside it. The cake layers have a crumbly, greenish texture that looks like ground pistachios or nuts. Between the layers and on top is a thick, creamy light beige frosting with a smooth, fluffy texture. The top edge of the cake is decorated with small peaks of the same frosting and sprinkled with pieces of green pistachios and purple flower petals. In the background, the rest of the cake sits on a white wavy-edged cake stand. The surface beneath everything is white marble. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like chopped pistachios, edible flowers, or even a light dusting of powdered sugar elevate the elegance of this dessert beautifully. These touches add not only color contrast but also an inviting texture that peaks curiosity and appetite alike.

Side Dishes

This dessert pairs wonderfully with a fresh berry compote or a scoop of vanilla bean ice cream. The acidity from the berries cuts through the richness, while the ice cream adds a cooling complement to the sweet, nutty buttercream.

Creative Ways to Present

Try serving individual portions by cutting the dacquoise cake into wedges and topping each with a fresh pistachio or a drizzle of honey. Alternatively, transform it into an elegant layered parfait by breaking the dacquoise into shards and layering with the buttercream and fresh berries in a clear glass—this makes an impressive, deconstructed take on the classic.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Pistachio Dacquoise with French Buttercream Recipe refrigerated in an airtight container for up to three days. Make sure not to store it in too humid an environment, as the meringue layers can soften quickly and lose their signature crispness.

Freezing

While the assembled cake is best enjoyed fresh, you can freeze the meringue layers separately for up to a month. Wrap them tightly in plastic wrap and foil. When ready to use, thaw at room temperature before assembling the cake with freshly made buttercream for the best results.

Reheating

This dessert is best served chilled or at room temperature so avoid reheating. If you want a slightly softer texture, leave it out of the fridge for 20-30 minutes before serving rather than applying heat, to preserve the delicate structure and flavor balance.

FAQs

Can I substitute another nut for pistachios?

Yes, almonds or hazelnuts can work as a substitute, but expect a different flavor profile and potentially slight changes in texture. Pistachios are unique in their rich, buttery flavor and green tint, which is part of what makes this recipe so special.

What is the purpose of cream of tartar in the meringue?

Cream of tartar helps stabilize the egg whites, allowing them to whip up more easily and hold their shape longer. This ensures your dacquoise layers have that perfect crisp exterior and tender inside.

How do I know when the sugar syrup for the buttercream is ready?

You want your sugar syrup to reach exactly 240°F / 115°C for the perfect French buttercream consistency. Using a candy thermometer is the most reliable method to achieve this temperature.

Can I make the French buttercream without a stand mixer?

While a stand mixer makes the process easier, you can use a hand mixer as well. Just be sure to whip the egg yolks and then the buttercream thoroughly and consistently to achieve smoothness and volume.

What if my buttercream curdles or looks runny?

Don’t panic if it looks soupy at first—continue whipping and adding the butter slowly. The mixture will eventually come together into a smooth, glossy buttercream. If needed, increase the mixer speed and whip for an extra minute or two.

Final Thoughts

Making the Pistachio Dacquoise with French Buttercream Recipe might feel like a grand adventure, but every step is worth it when you slice into this extraordinary dessert. The crunch of pistachio meringue paired with the silky, nutty buttercream is a delight no one can resist. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this recipe invites you to bake with love and share pure joy. Give it a go—you won’t regret it!