Soybean Powder and Mugwort Dacquoise (Kongganu Ssuk Dacquoise)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Add sugar (1) little by little to the egg whites and whip into a stiff meringue. Sift the almond flour and cake flour into the meringue and fold in with a cutting motion to make the batter.
2. Line a baking pan with a Teflon sheet, set the dacquoise mold on top, and spread in the batter. Remove the mold and dust with powdered sugar in two batches.
3. Bake in an oven preheated to 180°C for 15 minutes, then remove and cool to make the dacquoise.
4. Whip the heavy cream with sugar (2), and when the cream becomes slightly firm, mix in the mugwort powder to make the mugwort cream.
5. Spread the mugwort cream on a dacquoise and sandwich it with another dacquoise.
6. Dust evenly with soybean powder and chill in the refrigerator for 10 minutes to finish.