Almond Dacquoise Cream Clouds Recipe
Almond Dacquoise Cream Clouds are delicate, light almond meringue layers sandwiched with a luscious almond cream filling, creating a delightful combination of crispy texture and creamy sweetness. Perfect as an elegant dessert for special occasions or sophisticated tea-time treats.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins
- Yield: 8 sandwich dacquoise clouds 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
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
- Preheat oven and prepare trays: Preheat your oven to 150°C (300°F). Line two baking trays with parchment paper to prevent sticking and for easy cleanup.
- Make meringue base: Beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar while continuously beating until the mixture becomes stiff and glossy, indicating a stable meringue.
- Incorporate dry ingredients: Sift the powdered sugar, almond flour, and cornstarch together to ensure even distribution. Gently fold this mixture into the meringue, careful not to deflate the egg whites, maintaining the airy texture.
- Form dacquoise discs: Pipe or spoon the prepared mixture onto the lined trays in discs approximately 8–10 cm wide. Smooth the tops gently with a spatula or the back of a spoon for an even surface.
- Bake the dacquoise: Bake the discs for 40–45 minutes until they turn crisp. Once done, leave them to cool inside the oven with the door slightly ajar to prevent cracking and help them set properly.
- Prepare almond cream filling: Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Carefully fold in the toasted sliced almonds, adding a pleasant crunch to the creamy filling.
- Assemble the dacquoise clouds: Spread or pipe the almond cream onto half of the cooled discs, then top with the remaining discs to create elegant sandwich-style desserts.
- Optional finishing touches: Lightly dust the tops with extra powdered sugar and decorate with additional sliced almonds for texture and visual appeal.
Notes
- Ensure egg whites are at room temperature for better volume in meringue.
- Gently folding the dry ingredients helps maintain the airy texture of the dacquoise layers.
- Cooling the dacquoise inside the slightly open oven prevents them from cracking due to rapid temperature changes.
- Toast almonds just until golden to enhance their nutty flavor without bitterness.
- This dessert is best served on the day it’s assembled for optimal texture but can be stored refrigerately for 1 day.
Keywords: Almond Dacquoise, Meringue Dessert, Almond Cream, French Pastry, Light Dessert, Elegant Dessert
