Desserts, Drinks & Baking

Mugwort Cream Dacquoise with Roasted Soybean Powder

Name: Mugwort Cream Dacquoise with Roasted Soybean Powder
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 180 g Egg whites; 50 g Sugar; 160 g Almond flour; 15 g Cake flour; 40 g Powdered sugar; 40 g Roasted soybean powder; 150 g Heavy cream; 20 g Sugar; 24 g Mugwort powder

콩가루 쑥 다쿠아즈

Almond meringue dacquoise sandwiched with a fragrant mugwort whipped cream and dusted with roasted soybean powder. Mugwort's aroma adds flavor while keeping sodium and sugar modest.

Mugwort Cream Dacquoise with Roasted Soybean Powder

40mPrep

15mCook

8Servings

HardLevel

🧺 Korean ingredients in this recipe

Soybeans & Black BeansYellow and black soybeans for rice, side dishes and cold soy milk noodles 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Whisk the egg whites, adding the 50 g of sugar gradually, into a stiff meringue. Sift in the almond flour and cake flour and fold gently into a batter.

Mugwort Cream Dacquoise with Roasted Soybean Powder — step 1

Line a baking tray with a Teflon sheet, set a dacquoise mold on it and fill. Remove the mold and dust with powdered sugar in two additions.

Mugwort Cream Dacquoise with Roasted Soybean Powder — step 2

Bake in an oven preheated to 180°C for 15 minutes and let cool.

Mugwort Cream Dacquoise with Roasted Soybean Powder — step 3

Whip the cream with the 20 g of sugar until slightly firm, then fold in the mugwort powder.

Mugwort Cream Dacquoise with Roasted Soybean Powder — step 4

Spread the mugwort cream on a dacquoise and sandwich with another.

Mugwort Cream Dacquoise with Roasted Soybean Powder — step 5

Dust evenly with soybean powder and chill for 10 minutes.

Mugwort Cream Dacquoise with Roasted Soybean Powder — step 6

📊 Nutrition Facts (per serving)

152.8Calories (kcal)

16.6 gCarbs

5.9 gProtein

7 gFat

43.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.