Description
Almond Dacquoise Cream Clouds are elegant French sandwich cookies featuring delicate almond meringue layers filled with a luscious almond cream. Crisp, nutty meringue discs are paired with lightly sweetened whipped cream and toasted almonds, creating a sophisticated treat perfect for special occasions or indulgent afternoon tea.
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 and prepare baking trays: Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper to prevent sticking and ensure even cooking.
- Make the meringue base: Beat the 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, creating a stable meringue.
- Fold in dry ingredients: Sift together the powdered sugar, almond flour, and cornstarch. Gently fold these dry ingredients into the meringue mixture carefully to keep the air in the batter.
- Form meringue discs: Pipe or spoon the mixture onto the prepared trays into 8–10 cm wide discs. Smooth the tops gently to create an even surface.
- Bake the dacquoise layers: Bake the discs for 40–45 minutes until they are crisp. Once done, let them cool inside the oven with the door slightly ajar to avoid cracking due to sudden temperature changes.
- Prepare the almond cream filling: Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold in the toasted sliced almonds to add texture and flavor.
- Assemble the sandwich cookies: Spread or pipe the almond cream onto half of the cooled meringue discs. Then top with the remaining discs to form elegant sandwiches.
- Finish and serve: Dust the tops of the assembled cookies with extra powdered sugar and sprinkle more sliced almonds if desired for an attractive finish.
Notes
- Use room temperature egg whites to achieve better volume when whipping.
- Be gentle when folding dry ingredients to maintain the airiness of the meringue.
- Cooling the meringue layers inside the oven helps prevent cracking.
- Toasted almonds add a lovely crunch to the cream filling but can be omitted for a smoother texture.
- These cookies are best enjoyed within 1-2 days for optimal crispness and cream freshness.
