Process sheet
How to make an aquafaba dacquoise: process sheet
Use this sheet once the ingredients are weighed and the frame is ready. The critical check happens before the almonds go in: build the meringue first, then add the dry ingredients progressively. The reference values are 250g of aquafaba, 90g of sugar, 10 minutes at 200 °C. Updated: .
Process sheet
| # | Step | Reference | Your batch |
|---|---|---|---|
| 1 | Whip the chilled aquafaba | 250g, clean grease-free bowl | |
| 2 | Add the sugar | 90g | |
| 3 | Check the meringue | It should hold before the dry ingredients | |
| 4 | Add the dry ingredients progressively | 250g almonds, 250g icing sugar, 5g baking powder, 75g cornflour | |
| 5 | Mix | Stop once combined | |
| 6 | Fill the frame or ring | Level the batter | |
| 7 | Bake | 200 °C for 10 minutes |
Powder: make up 16g with 240 ml of water, chill it and weigh 250g before step 1.
Checks
| What you see | Why | Fix |
|---|---|---|
| Meringue does not stiffen | Temperature and grease | Chill the aquafaba and use clean equipment |
| Batter becomes loose | Dry ingredients were added before the meringue held | Build the meringue first |
| Dacquoise is dense | Mixing continued too long | Stop as soon as the dry ingredients are incorporated |
| Centre is under-baked | Oven, mould or bake | Check the reference 10 minute bake in your equipment |
| Edges are dry | Bake ran too far | Check at the reference time |
Source: VERY AQUAFABA, almond dacquoise recipe (October 2026)
What should you prepare before the mixer starts?
Have ready: the chilled aquafaba, the 90g of sugar, the ground almonds, the icing sugar, the baking powder, the cornflour, the prepared frame or ring, and the oven at 200 °C. Do not stop after whipping to weigh the ingredients that come next.
Scale the ingredients with the calculator before a larger run; the dacquoise recipe has the method and the double batch.
What a good dacquoise looks like at each step
A meringue that stiffens and holds on the whisk before the sugar, glossy after it. A batter that stays airy as the almonds go in, mixed just until no dry patch remains. A frame filled level. Out of the oven after 10 minutes, a top that is set and lightly coloured over a centre that is baked through but still tender, the almond flavour clean.
Tick each step as its state is reached. The one state that matters most is the meringue holding before the dry ingredients go in; if it is not there, stop and check the bowl and the temperature.
