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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/almond-dacquoise-cream-clouds-recipe/