Sugar-Free Pochacco Dacquoise

I made these sugar-free Pochacco dacquoise for hubby's early birthday bake this year!

A closer look at the filling: vanilla bean pastry cream and brown butter cinnamon apple!

It tastes like a legit macaron except fluffier and less sweet!

You may refer to this reel for the recipe and process of making this creation:

https://www.instagram.com/reel/DfGPv1By70R/?srtk=ZXlydXAzdmp6Y2w=

Over the years, I have experimented with sugar-free macarons and came to the conclusion that it's a technical impossibility. Refined sugar (sucrose) is needed for the characteristic smooth tops and feet on macaron shells. So I turned to the macaron's close relative, dacquoise, so that hubby can finally eat macarons again! 

Pochacco Dacquoise

(makes about 8 Pochaccos, 16 shells, Mold size: 5.3x4.7x1cm)

Meringue:

96g egg whites

4g egg white powder*

2g cornstarch 

2g cream of tartar

60g sugar of choice*

White batter:

64g almond flour*

8g cornstarch

8g powdered sugar*

4g white powder

128g meringue

Black batter:

16g almond flour*

2g cornstarch 

2g powdered sugar*

1.5-2g charcoal powder

32g meringue 

Brown butter cinnamon apple:

13g unsalted butter

1 Granny Smith apple, coarsely chopped

Pinch of salt

1/4-1/2 tsp lemon juice 

1/4 tsp cinnamon 

2g cornstarch 

7g sugar*

Vanilla bean pastry cream:

1 egg yolk

10g cornstarch 

12g sugar*

Pinch of salt

120g full fat milk 

15g unsalted butter, softened

1/2-3/4 tsp vanilla bean paste

* Notes on ingredients:

Egg white powder

This is optional but I add it to improve stability of the meringue as sugar replacements make meringues that are less robust than real sugar. If omitting, replace with egg whites

Almond flour

I toasted the almond flour by dry frying in a frying pan over low heat until aromatic & lightly browned. This is optional if you choose to bake the dacquoise at higher temperature for a shorter time instead of drying out the meringue at low temperature like I did here. I like to add the toasted almond aroma to the eating experience of this creation

Sugar/powdered sugar

I can't disclose the types of sugar replacements & ratios I used here. You may use whatever is easily available to you. Keep in mind that each type of sugar replacement/sweetener has its own unique chemical/physical properties & taste. That's why I usually use a blend to get the best of each. If you choose to use real sugar, simply use icing sugar for the dry ingredient portion of dacquoise, & castor sugar for everything else

See the pinned comments in the reel for the method.

Freshly baked dacquoise before adding in details

The box of Pochaccos for hubby to enjoy!

with lots of love,

Phay Shing