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View from above of pistachio dacqquoise dessert topped with pomegranate seeds.
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4.6 from 5 votes

Pistachio Dacquoise with Raspberry and Pomegranate

A pistachio meringue in two layers filled with chantilly cream with freeze-dried raspberry and topped with pomegranate seeds
Course Dessert
Cuisine French
Keyword pistachio dacquoise
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8
Calories 394kcal


  • 100 g caster sugar
  • 100 g pistachios, ground I bought whole kernels and ground mine in my blender
  • 70 g ground almonds
  • 200 g egg whites this was the egg white from about 6 and a half medium eggs
  • 100 g caster sugar
  • 35 g light brown sugar
  • 300 ml double cream
  • 1 tube of freeze-dried raspberry pieces I used half approx
  • 1 small pot of fresh pomegranate seeds


  • Combine the caster sugar, ground pistachios and ground almonds in a bowl.
  • Make the meringue by placing the egg whites in a stand mixer and beating. Add the caster sugar and light brown sugar.
  • Continue to beat for about 5 minutes on the highest speed until the egg whites are firm.
  • Fold in the pistachio and almond mixture using a metal spoon or rubber spatula.
  • Place the meringue in a large piping bag fitted with an open round nozzle.
  • Line two baking trays with silicon baking mats or baking paper.
  • Pipe a flower shape on each using a pie tin with the base removed to guide you with the shape.
  • Bake the dacquoises for 12-14 minutes at 200 degrees, until lightly brown. They will still feel quite soft, with a crispy shell.
  • Leave them to cool completely.
  • When ready to assemble it, and the layers are completely cold, whip the cream (takes about 5-6 minutes by hand using a whisk) until it reaches the soft peak stage. Fold in the freeze-dried raspberry pieces gently.
  • Place the cream in a piping bag, again with the open round nozzle.
  • Pipe round tear-shaped drops around the edge of the bottom layer.
  • Next fill in the centre by piping circles in a spiral.
  • Place the top layer on top of the cream. Handle it very gently or the top layer may break.
  • Decorate the top by sprinkling on more of the freeze-dried raspberry pieces and the pomegranate seeds. If you like, dust with icing sugar too.
  • Keep refrigerated until serving.


Calories: 394kcal | Carbohydrates: 35g | Protein: 7g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 57mg | Potassium: 202mg | Fiber: 2g | Sugar: 30g | Vitamin A: 605IU | Vitamin C: 0.9mg | Calcium: 61mg | Iron: 0.8mg