Almond Dacquoise Layers
- 4 egg whites (room temperature)
- 100 g granulated sugar
- 100 g powdered sugar
- 100 g finely ground almonds (almond flour)
- 1 tsp cornstarch
- Pinch of salt
Almond Cream Filling
- 250 ml heavy cream (chilled)
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- 50 g toasted sliced almonds
Optional Finish
- Extra powdered sugar for dusting
- More sliced almonds for texture
Instructions
Expect a delightful experience of crispy, chewy almond shells that give way to a silky, whipped cream mixture—creating a perfect balance of crunch, fluff, and melt.
- Step 1: Preheat your oven to 150°C (300°F). Line two baking trays with parchment paper.
- Step 2: In a bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks appear.
- Step 3: Sift together the powdered sugar, almond flour, and cornstarch. Gently fold this mixture into the beaten egg whites until fully incorporated.
- Step 4: Using a piping bag or spoon, dollop the mixture into equal-sized rounds, approximately 8-10 cm wide. Smooth the tops slightly.
- Step 5: Bake for 40–45 minutes, until the dacquoise are crisp but still pale. Turn off the oven and leave the meringues inside to cool with the door slightly ajar.
- Step 6: To make the filling, beat the chilled heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in the toasted sliced almonds.
- Step 7: Assemble your almond cream clouds by sandwiching the cream between two meringue discs. Dust the tops with powdered sugar just before serving.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Cooling Time: 30 minutes
- Servings: 45 sandwich cookies
- Difficulty: Intermediate
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the dacquoise layers and the cream filling in advance. Assemble just before serving for the best texture.
What if I can’t find almond flour?
You can make your own almond flour by blending blanched almonds in a food processor until finely ground. Be cautious not to over-process, or you’ll make almond butter.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Due to moisture, the meringue may soften over time.
Can I replace heavy cream with a dairy-free alternative?
Yes, full-fat coconut cream or a non-dairy heavy cream substitute can work well in this recipe.
How can I add flavor variations?
Incorporate lemon zest, almond extract, or other flavored extracts into the cream filling for a creative twist on flavor.
Conclusion
These Almond Dacquoise Cream Clouds are an exceptional way to enjoy the light and creamy flavors of almond meringue combined with whipped cream. Perfect for special occasions or simply to treat yourself, this dessert will surely impress and provide a delightful escape to elegant French baking. So gather your ingredients, follow the steps, and delight in your heavenly creations!
