Cocoa Dacquoise Mixture for Pastry Depositor Machines
Artisan
Ingredients
300 g Egg whites
30 g SOSA Albuwhip
1,5 g SOSA Cream of Tartar
100 g Caster sugar
2 g SOSA Pure Xanthan Gum
80 g SOSA Blanched Almond Flour
280 g Confectioner's sugar
200 g COCOA POWDER
50 g Strong white bread flour
Beat together the egg whites, Albuwhip and Cream of Tartar. Mix the caster sugar and Pure Xanthan Gum in a stand mixer. Once the egg whites take on a foamy texture, add the pre-mixed sugar and Pure Xanthan Gum. Add the almond flour and COCOA POWDER, plus the flour mixed with the confectioner’s sugar. Pour the mixture into a frame or spread it onto a tray. Bake at 375°F (190°C) for 12-15 minutes.
