Almond Dacquoise Cream Clouds Recipe

Introduction

Almond Dacquoise Cream Clouds are delicate sandwich cookies featuring crisp meringue layers with chewy almond centers and a luscious whipped cream filling. These elegant treats offer a perfect balance of texture and flavor, ideal for special occasions or a refined afternoon snack.

Ingredients

• 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
• 250 ml heavy cream, chilled
• 1½ tbsp powdered sugar
• ½ tsp vanilla extract
• 50 g toasted sliced almonds
• Extra powdered sugar for dusting (optional)
• More sliced almonds for texture (optional)

Instructions

1. Step 1: Preheat the oven to 150°C (300°F) and line two baking trays with parchment paper.
2. Step 2: Beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar and continue beating until the mixture is stiff and glossy.
3. Step 3: Sift together powdered sugar, almond flour, and cornstarch. Gently fold this dry mixture into the meringue until fully combined, taking care not to deflate the batter.
4. Step 4: Pipe or spoon the batter onto the prepared trays in 8–10 cm rounds. Smooth the tops carefully with a spatula or the back of a spoon.
5. Step 5: Bake for 40–45 minutes until the dacquoise discs are crisp and dry. Once baked, leave them in the oven with the door slightly ajar to cool completely.
6. Step 6: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the toasted sliced almonds.
7. Step 7: Spread or pipe the almond cream onto half of the cooled dacquoise discs. Top with the remaining discs to form sandwich cookies.
8. Step 8: Dust with extra powdered sugar and sprinkle more sliced almonds on top if desired before serving.

Tips & Variations

• Use aged egg whites (separate and leave uncovered in the fridge for 24 hours) for better meringue stability and volume.
• Toasting the almonds enhances their flavor and adds a pleasant crunch to the filling.
• For a flavor twist, fold a teaspoon of almond extract into the whipped cream instead of vanilla.
• Pipe the meringue discs using a piping bag fitted with a plain round tip for even shapes.

Storage

Store the assembled dacquoise cookies in an airtight container in the refrigerator for up to 2 days to keep the cream fresh. For best texture, consume within this timeframe as the meringue layers may soften over time. You can keep unfilled dacquoise layers in an airtight container at room temperature for up to 3 days. Let filled cookies come to room temperature before serving for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dacquoise layers ahead of time?

Yes, you can bake the dacquoise layers a day or two in advance and store them in an airtight container at room temperature. Fill them with cream just before serving to maintain the best texture.

What can I substitute for almonds if I have allergies?

You can substitute ground hazelnuts or pistachios for the almonds in the dacquoise layers and filling, keeping in mind the flavor will change but the texture remains similar. Always ensure the nut substitute is finely ground.

Almond Dacquoise Cream Clouds Recipe

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Almond Dacquoise Cream Clouds are delicate sandwich cookies featuring crisp meringue-based almond layers with chewy centers, paired with a light and fluffy almond cream filling. These elegant treats combine the nutty flavor of almonds with a sweet, airy texture perfect for sophisticated dessert lovers.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10–12 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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
• 1½ tbsp powdered sugar
• ½ tsp vanilla extract
• 50 g toasted sliced almonds

Optional Finish

• Extra powdered sugar for dusting
• More sliced almonds for texture

Instructions

1. Preheat the Oven: Set your oven to 150°C (300°F) and line two baking trays with parchment paper to prevent sticking and ensure even baking.
2. Make the Meringue: Using a clean bowl, beat the 4 egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until the meringue becomes stiff and glossy.
3. Fold in Almond Mix: Sift together the powdered sugar, almond flour, and cornstarch to combine. Gently fold this dry mixture into the meringue to maintain the airy texture without deflating the mixture.
4. Form the Discs: Pipe or spoon the meringue batter onto the prepared baking sheets into rounds measuring 8–10 cm in diameter. Smooth the tops slightly to create an even surface.
5. Bake to Perfection: Bake for 40–45 minutes until the layers are crisp to the touch and dry. After baking, leave the layers in the oven with the door slightly ajar to cool completely, preserving their crispness.
6. Whip the Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold in the toasted sliced almonds carefully to add texture without deflating the cream.
7. Assemble the Clouds: Spread or pipe the almond cream onto half of the cooled dacquoise discs, then sandwich with the remaining discs. Finish by dusting with extra powdered sugar and sprinkling more sliced almonds if desired.

Notes

• Ensure egg whites are at room temperature for better volume in meringue.
• Gently fold dry ingredients into the meringue to keep the mixture airy.
• Cooling the dacquoise layers in the oven prevents them from cracking due to temperature shock.
• Use chilled heavy cream for stable, fluffy whipped cream.
• Optional extra dusting with powdered sugar and almonds enhances presentation and texture.

Keywords: Almond Dacquoise, Almond Cream, Meringue Cookies, French Dessert, Sandwich Cookies, Nutty Treats, Gluten Free Desserts