Method:

First set up:

1. Set your oven to 180°c.

2. On a piece of baking paper, draw two circles of 18cm, flip them over and place on baking tray, securing the baking paper so it doesn’t blow around in the oven.

3. Weigh the dry ingredients into a small bowl, whisking to combine them together.

Make the meringue base.

1. In a large bowl, whisk together your powdered egg whites and egg whites until light and fluffy.

2. In three steps, add in your sugar, whisking vigorously in between and ensuring all the sugar has dissolved before adding more. Stop whisking when it has reached stiff peaks (simply when the mixture doesn’t fall out of the bowl when you turn it upside down). Do not over-whisk - you will know if you have if the mixture becomes lumpy.

Fold through the dry ingredients.

1. Pour the dry ingredients into the meringue mixture, carefully using a spatula to fold them through.

2. Fill a piping bag with tip size 1cm (or another shape if you prefer).

Pipe your dacquoise:

1. Starting in the centre of one circle, pipe a spiral shape evenly to fill the circle. Repeat for the second circle.

2. Bake for 10 minutes, until crisp, golden and cooked all the way through.