Hoojicha Dacquoise
Ingredients:
110g egg whites
40g SIS fine sugar
80g blanched ground almond
15g Blue Jacket cake flour
50g icing sugar
4g hojicha powder
Extra icing sugar (for sprinkle)
Cream Cheese Fillings
100g Philadelphia cream cheese
50g Ammerlander unsalted butter
30g icing sugar
Method:
1. Whisk egg whites till foamy. Add sugar slowly & whisk till stiff peak
2. Sift in ground almond, flour, icing sugar & hojicha powder. Slowly fold in till combined. Transfer the batter into a piping bag. Pipe onto a silpat mat & dust with icing sugar3
3. Bake in a preheated oven @ 170C for 20mins
4. Whisk cream cheese fillings till combined. Transfer the mixture into a piping bag. Pipe on one dacquoise & sandwich with another