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
Ingredients:
• 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
Filling:
• 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
Ganache:
• 1 cup vegan semisweet chocolate chips
• 1/4 cup soy cream
Directions:
1. Reduce aquafaba from 3/4 cup to 1/2 cup and refrigerate overnight. Beat in a clean bowl until soft peaks form.
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. 
8. Stack the last disc on top and pour remaining ganache over top. Place in the fridge to cool, then pipe stars of buttercream around the top and place a hazelnut on each one.
9. Refridgerate until ready to serve.
Avocados and Ales 
A freaking work of art, seriously.
SO gorgeous! If I had enough sugar at home I would make this *right now* but I’m just going to stare at it for a long while instead 😀
Thanks Rebecca!! Prettiest thing I’ve ever made (besides my daughter.)
Go get yourself some sugar!! And then experience the blissed out sugar coma I’ll be in in the next few days.
omg omg omg. I . can’t. even. This is just beautiful!
OH MY GOD (I am trying SO HARD not to swear here). That is a work of art. That is incredible. YOU ARE AMAZING!! xxx
Wow this looks absolutely incredible!
Woah! This is simply stunning. Such a sophisticated dessert to serve at a dinner party. You are giving me the motivation to throw one STAT.
I definitely felt fancy eating this! Your party won’t be complete without it 😉
I made this on the weekend and it turned out perfectly… except that I think I made my ‘discs’ too large so I had to increase the recipe by 50%. My guests (non-vegans and a very picky French couple) were completely blown away (as was I). Thank you!
Wow, what great feedback Miles!! I’m so glad you and your guests enjoyed it!
I hope you see a spike in visits as the Vancouver Humane Society linked to this recipe in one of my blog posts. http://www.vancouverhumanesociety.bc.ca/how-i-impressed-fussy-french-foodies-with-a-gourmet-vegan-dinner/
I read your blog post and shared it with a few friends such a great review and sounds like an AMAZING meal!
By soy cream, do you mean some type of soy creamer? Thanks!
Yes, I use Silk brand creamer! But any similar higher fat soy product would work.
I don’t have any hazel nuts, but time do have almone flour. Would it be OK to use just almond flour for the recipel?
It definitely won’t have the same flavor without the hazelnuts. It would be more like macaron cake instead.
Hey, is there anything I can sub soy cream with, which you think will work? And if yes, in what ratio do you suggest?
Coconut cream or cashew cream would work. I would use the same ratios as you would with soy cream.
Does this need to be stored in the refrigerator or counter top? And it looks amazing.
Refrigerator is best! But I like to let it sit out and warm up a bit before serving.
Oh my goodness this looks amazing and a great opportunity to try it during isolation. I don’t eat almonds. Could I use an extra 1/2 cup hazelnuts instead? Or any other suggestions?
Yes more hazelnuts would work!
Hi!
Looking forward to making this this weekend, one question… how to reduce the aquafaba?
Cook on the stove top until it has less volume.