Description
Almond Dacquoise Cream Clouds are delicate and elegant French sandwich cookies featuring crisp almond meringue layers filled with a rich almond cream. These airy treats combine the nutty flavor and light texture of almond meringue with a luscious whipped cream filling studded with toasted almonds, 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 the oven: Preheat your oven to 150°C (300°F). Line two baking trays with parchment paper to prepare for baking the dacquoise layers.
- Make the meringue base: Beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar while continuing to beat until the mixture is stiff and glossy, indicating a stable meringue.
- Incorporate dry ingredients: Sift together the powdered sugar, almond flour, and cornstarch. Gently fold this mixture into the meringue base, taking care to maintain as much airiness as possible.
- Form the dacquoise discs: Pipe or spoon the mixture onto the prepared trays in 8–10 cm wide round discs. Smooth the tops gently for even baking.
- Bake the dacquoise layers: Bake for 40–45 minutes until the discs are crisp. Afterwards, allow them to cool in the oven with the door slightly ajar to prevent cracking and retain crispness.
- Prepare the almond cream filling: Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the toasted sliced almonds for added texture.
- Assemble the cookies: Spread or pipe the almond cream onto half of the cooled dacquoise discs, then sandwich with the remaining discs on top.
- Finish and serve: Dust the assembled cookies with extra powdered sugar and sprinkle additional sliced almonds on top if desired, adding visual appeal and crunch.
Notes
- Ensure egg whites are at room temperature to achieve maximum volume when beating.
- Be gentle when folding in dry ingredients to maintain the light, airy texture of the meringue.
- Cool the baked dacquoise layers completely before assembling to prevent the cream from melting.
- Store assembled cookies in a cool place and consume within 1-2 days for best freshness.
- To toast almonds, bake sliced almonds at 160°C (320°F) for about 5-7 minutes until golden; cool before folding into cream.
