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
Scale
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.
