I’ve been planning this in my head for almost a full month now. This is my 100th post on my blog, and I’m so thrilled to share it!
I finally got the hazelnuts last night and I was excited I could barely sleep. This is definitely something you should plan ahead for, or have a whole day devoted to cooking. I blanched my nuts and ground them the night before and prepped my buttercream the day before that. I use homemade aquafaba which may be a bit stronger than the canned kind – be sure it’s thick before attempting this. The ganache should be made close to when you start putting it together, but try not to pour it on warm as it will melt the buttercream. This recipe for vegan Italian Meringue Buttercream would be an excellent choice on this if you have the time to make it!
This recipe is highly adapted (read:made easier) from here, which I believe was originally published by America’s Test Kitchen here. Lisa Masaar originally posted her veganized version of the recipe in the Vegan Meringue Facebook group here. I adapted it from there, partially to imitate Sweet Maresa’s beautiful creations
• 1/2 cup aquafaba, reduced from 3/4 cup
• 1/2 cup + 2.5 tablespoons granulated sugar
• 3/4 cup hazelnuts, blanched, toasted, and ground to a fine meal; reserve 1/4 cup whole for garnish
• 1/2 cup almond meal
• 1 1/3 cup powdered sugar
• 1/2 cup vegan butter
• 4 cups powdered sugar
• 2 tbsp instant coffee, dissolved in 1 tbsp warm water
• 2-3 tsp soy milk to thin
• 1 cup vegan semisweet chocolate chips
• 1/4 cup soy cream
2. Add granulated sugar one tablespoon at a time and beat for 30 second. in between each addition. Meringue should become glossy and hold a bit of a peak when beaters are removed.
3. Sift together almond meal, 1/2 cup hazelnut meal and powdered sugar on a bowl and add to the meringue.
4. Pour mix into a large piping bag fitted with a round tip. Trace the top of a bowl onto three sheets of parchment paper. Pipe in a spiraling motion onto parchment lined baking sheet (should make 4-5 large circles.)
5. Bake at 200°F for two hours on the top shelf, then turn oven off and leave to cool to room temperature.
This one was baked on the middle shelf. Still useable, but the top shelf ones were better.
6. Make your buttercream and ganache- beat butter until soft, then add the powdered sugar, the Instant coffee liquid, and soy milk to thin. Beat until fluffy and put in a piping bag with star shaped tip. Heat soy cream up in a small saucepan until gently bubbling, then pour on chocolate chips and stir until melted.
7. When dacquoise discs are completely cooled, pipe buttercream in stars around the edges of each disc. Fill two in with chocolate ganache, and the other two with the espresso buttercream.