Whip the egg whites until stiff peaks form, then gradually add the granulated sugar towards the end. Continue beating until you achieve a beautiful firm meringue that forms a bird's beak on the whisk.

Gently fold in the tant pour tant (almond powder and icing sugar) into the egg whites little by little, working from bottom to top with a spatula.

Work gently to avoid deflating the meringue.

Optionally, add some roasted and crushed hazelnuts to the mixture. This will add extra crunch to the dacquoise.

Draw a 20 cm (7.87 in) circle on parchment paper and turn it over onto the baking sheet.

Pipe your mixture starting from the center and spiraling outwards. You can also spread it on a baking sheet and then cut out the shape you want.

Dust with powdered sugar using a sieve twice, 3 minutes apart.

Bake for 20-25 minutes, keeping an eye on the color, which should remain pale.

Check for doneness with a skewer; the dacquoise should stay soft.

You can prepare it well in advance and freeze it alone or with a crispy praline feuilletine layer.