Imagine biting into a heavenly, delicate meringue layered with fluffy whipped cream, and you’ll have a perfect picture of the Almond Dacquoise Cream Clouds Recipe. This charming French dessert pairs the crisp nuttiness of almond dacquoise with the smoothness of vanilla-infused cream, creating a light yet indulgent treat that feels like a cloud melting on your tongue. It’s an irresistible crowd-pleaser that’s impressive enough for special occasions but simple enough for any day you want to add a touch of elegance to your dessert table.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Almond Dacquoise Cream Clouds Recipe lies in its straightforward, quality ingredients. Each one plays a crucial role in achieving that perfect balance of texture and flavor—airy yet crunchy meringue shells paired with luxuriously rich whipped cream.
- 4 large egg whites (room temperature): The base of your meringue, whipped to create lightness and volume.
- 1/2 cup granulated sugar: Adds sweetness while stabilizing the meringue structure.
- 1/2 teaspoon cream of tartar: Enhances the egg whites’ stability and helps achieve stiff peaks.
- 1 cup finely ground almonds or almond flour: Provides nutty flavor and essential texture to the dacquoise layer.
- 1/2 cup powdered sugar: Blends seamlessly with ground almonds for tenderness and slight sweetness.
- 2 tablespoons all-purpose flour: Keeps the dacquoise layers delicate but sturdy enough to hold the cream.
- 1 cup heavy whipping cream: Whipped to soft peaks, this is the luscious center of your cream clouds.
- 2 tablespoons powdered sugar (for filling): Sweetens the whipped cream just right without overpowering.
- 1/2 teaspoon vanilla extract: Infuses the cream with a gentle warmth and classic flavor.
- Optional garnish – toasted sliced almonds, fresh berries, powdered sugar: Adds visual appeal and extra layers of taste.
How to Make Almond Dacquoise Cream Clouds Recipe
Step 1: Prepare the Almond Dacquoise Batter
Start by preheating your oven to 300°F (150°C) and line two baking sheets with parchment paper to prevent sticking. Beat the egg whites with cream of tartar until you see soft peaks form; this gives your meringue the foundation for a perfectly airy texture. Slowly add granulated sugar while continuing to beat until you reach stiff, glossy peaks — this step is key for that beautiful, shiny finish and crisp bite. Then, gently fold in the sifted mixture of ground almonds, powdered sugar, and flour using a spatula. The folding must be delicate to keep the air bubbles intact, which makes these wonderful cream clouds so light.
Step 2: Pipe and Bake the Dacquoise Rounds
Transfer your silky batter to a piping bag with a large round tip and pipe 2-inch circles onto your prepared trays, leaving about an inch of space between each circle. Bake them for 35 to 40 minutes until they turn crisp and lightly golden. Don’t forget to turn the oven off and leave the dacquoise inside with the door cracked open—letting them cool gradually inside the oven prevents any cracks and keeps their delicate texture intact.
Step 3: Whip the Cream Filling
While your dacquoise cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This whipped cream is the airy center that contrasts so beautifully with the nutty, crisp almond layers. The vanilla adds that friendly, comforting flavor you want lingering long after your last bite.
Step 4: Assemble the Almond Dacquoise Cream Clouds Recipe
Once the dacquoise rounds have completely cooled, pair them up and sandwich a generous dollop of the vanilla whipped cream in between. If you like, dust with powdered sugar, scatter toasted almonds on top, or nestle fresh berries for an extra pop of color and flavor. Serve immediately or chill briefly for a refreshing treat.
How to Serve Almond Dacquoise Cream Clouds Recipe
Garnishes
A sprinkle of toasted sliced almonds adds a toasty crunch, while fresh berries like raspberries or blueberries infuse bright tartness that cuts through the sweetness. A light dusting of powdered sugar gives the perfect snowy finish, making every serving feel like a little celebration of elegance and taste at your table.
Side Dishes
This dessert pairs wonderfully with a crisp, lightly brewed green tea or a sparkling rosé to balance its richness. For those wanting a heartier treat, a drizzle of warm berry coulis or a scoop of vanilla bean ice cream also makes a stunning companion without stealing the spotlight from these clouds of delight.
Creative Ways to Present
Try layering the almond dacquoise rounds and cream in clear glasses for individual trifles, garnished with berries and mint leaves to wow your guests visually as well as on the palate. Or serve them on elegant dessert plates sprinkled with crushed caramelized almonds and edible flowers for a dazzling presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftover dacquoise layers, store them separately in an airtight container to keep them crisp for up to three days. The whipped cream, however, is best prepared fresh to maintain its fluffy texture, but if necessary, keep it refrigerated and freshen it up with a quick re-whip before assembling.
Freezing
Freezing the assembled Almond Dacquoise Cream Clouds Recipe is not recommended because the whipped cream can lose its smooth texture and the dacquoise might become soggy. You can, however, freeze the dacquoise rounds alone for up to one month uncovered on a baking sheet and then transfer to an airtight container once frozen.
Reheating
There’s no need to reheat this delicate dessert; it’s meant to be enjoyed cool or at room temperature. If your dacquoise layers soften, a quick toast in a low oven (around 275°F/135°C) for a few minutes can help bring back their crispness before assembling with freshly whipped cream.
FAQs
What makes almond dacquoise different from regular meringue?
Almond dacquoise incorporates finely ground almonds into the meringue, giving it a nutty flavor and a slightly chewy texture that contrasts beautifully with the crisp outer shell. It’s more complex and rich compared to plain meringue, elevating the dessert to a sophisticated treat.
Can I use almond flour instead of finely ground almonds?
Absolutely! Both almond flour and finely ground almonds work well here. Just make sure your almond flour is finely ground and not too coarse to keep the dacquoise delicate and smooth.
Is this recipe gluten-free?
If you use gluten-free flour instead of all-purpose flour, the Almond Dacquoise Cream Clouds Recipe becomes a naturally gluten-free dessert, perfect for guests with gluten sensitivities.
How do I prevent my meringue from collapsing?
Whip your egg whites until they form stiff peaks and be gentle while folding in the dry ingredients. Using cream of tartar also helps stabilize the meringue. Avoid overmixing or rushing this step, and your meringue will hold its structure beautifully.
Can I make this dessert dairy-free?
You can substitute heavy cream with a coconut-based whipping cream available in many stores. Just be sure to whip it thoroughly for that light, fluffy texture, and adjust sweetness to taste.
Final Thoughts
There is something truly enchanting about the Almond Dacquoise Cream Clouds Recipe — it’s a graceful dance of textures and flavors that’s at once simple and sublime. Once you give it a try, it’s easy to see why this dessert holds a special place in the hearts of those who love elegant yet approachable sweets. So go ahead, whisk up this cloud of almond joy, and share it with your favorite people; it’s one little bite of bliss that’s too good to keep to yourself.
Print
Almond Dacquoise Cream Clouds Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 cream clouds
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Description
Almond Dacquoise Cream Clouds are delicate French meringue sandwiches made with almond dacquoise layers filled with lightly sweetened whipped cream. These elegant desserts feature crisp, airy almond meringue rounds paired with a fluffy cream filling, garnished optionally with toasted almonds and fresh berries for a beautiful and flavorful treat perfect for special occasions or refined afternoon tea.
Ingredients
For the almond dacquoise:
- 4 large egg whites (room temperature)
- 1/2 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 cup finely ground almonds or almond flour
- 1/2 cup powdered sugar
- 2 tablespoons all-purpose flour
For the filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Optional garnish:
- Toasted sliced almonds
- Fresh berries
- Powdered sugar for dusting
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the meringue base: In a clean mixing bowl, whisk the egg whites with cream of tartar until they reach soft peaks. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form, indicating the meringue is stable and ready.
- Combine dry ingredients: In a separate bowl, sift together the finely ground almonds, powdered sugar, and all-purpose flour to ensure a smooth, lump-free mixture.
- Fold dry ingredients into meringue: Gently fold the almond mixture into the meringue using a spatula, being careful not to deflate the airiness of the meringue. The batter should be smooth and hold its shape.
- Pipe the dacquoise rounds: Transfer the batter to a piping bag with a large round tip. Pipe circles about 2 inches in diameter onto the prepared baking sheets, spacing them about an inch apart to allow for expansion during baking.
- Bake the dacquoise: Bake in the preheated oven for 35 to 40 minutes or until the rounds are crisp to the touch and have a light golden color. After baking, turn off the oven, crack the door open, and let the dacquoise cool completely inside to prevent cracking.
- Prepare the whipped cream filling: While the dacquoise cools, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form, creating a light and fluffy filling.
- Assemble the cream clouds: Sandwich two cooled dacquoise rounds together with a generous dollop of whipped cream in the center. Gently press to adhere them without breaking the delicate shells.
- Garnish and serve: Optionally garnish with toasted sliced almonds, fresh berries, or a dusting of powdered sugar. Serve immediately for maximum crispness or chill briefly before serving.
Notes
- Assemble the dacquoise sandwiches just before serving to keep the crunchiness of the almond layers.
- You can bake the almond layers in advance and store them in an airtight container for up to 3 days.
- Use gluten-free flour to make this recipe gluten-free if desired.
- Ensure egg whites are at room temperature for better meringue volume.
- Allow the dacquoise to cool slowly in the oven with the door ajar to prevent cracking.
- Whip the cream just until soft peaks form to maintain a light texture.
