Description
Almond Dacquoise Cream Clouds are elegant French sandwich cookies featuring crisp, almond-flavored meringue layers paired with a luscious almond cream filling. These delicate treats combine light, airy textures with rich, nutty flavors, perfect for special occasions or a refined dessert.
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: Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper to prepare for baking the dacquoise layers.
- Make Meringue: Beat the room temperature egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until the mixture is stiff and glossy, ensuring a stable meringue base.
- Incorporate Dry Ingredients: Sift together the powdered sugar, almond flour, and cornstarch to remove lumps. Gently fold this dry mixture into the meringue with care to preserve its airy texture.
- Pipe or Spoon Discs: Using a piping bag or spoon, shape the mixture into 8–10 cm wide discs on the prepared baking trays. Smooth the tops gently for even baking.
- Bake Dacquoise Layers: Bake the discs for 40–45 minutes until they are crisp. After baking, let them cool inside the oven with the door slightly ajar to maintain crispness and avoid cracking.
- Prepare Almond Cream: Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Then fold in the toasted sliced almonds to add crunch and flavor.
- Assemble Cookies: Spread or pipe the almond cream filling onto half of the cooled dacquoise discs. Top with the remaining discs to create elegant sandwich cookies.
- Finishing Touch: Dust the assembled cookies with extra powdered sugar and sprinkle with additional sliced almonds if desired for extra texture and decoration.
Notes
- Ensure egg whites are at room temperature to achieve maximum volume when whipped.
- Gently folding the dry ingredients prevents deflating the meringue, preserving lightness.
- Cooling the baked layers inside the oven with the door ajar helps maintain their crisp texture.
- For a variation, you can add a hint of almond extract to the cream filling to enhance the almond flavor.
- Store assembled dacquoise cookies in an airtight container in the refrigerator and consume within 2-3 days for optimal freshness.
