Black Walnut Daquoise

200g               black walnuts

300g               walnuts

100g               powdered sugar

10g                 cocoa powder

100g               egg whites

10g                 salt

125g               butter soft

200g               egg whites

100g               sucrose

  1. Place black walnuts, walnuts, powdered sugar, and cocoa powder in the bowl of a robot coupe. Pulse until the nuts are broken up into a meal, but not too fine or they will get greasy.
  2. Add the salt and butter and process until even. Scrape the sides of the bowl and add the 100g egg whites. Pulse until evenly blended, then transfer to a large metal bowl and set aside.
  3. Place the 200g egg whites in a kitchen aid bowl, and whip on speed 4 until soft peaks form. Add the sucrose 25g at a time, mixing 1 minute between additions. After the last addition, continue whipping for 2 minutes.
  4. When the meringue is glossy and tight, transfer it to the reserved nut batter and fold gently wiht a spatula.
  5. Transfer the daquoise to a half sheet pan lined with parchment and sprayed. Spread evenly with an offset spatula.
  6. Bake the cake for 7 turn 8 minutes, until set.
  7. When the cake is baked through, transfer to the speed rack to cool. When cool, cut in pieces and transfer to delis for storage in the refrigerator.