Description
Almond Dacquoise Cream Clouds are elegant French cookies featuring delicate, crisp almond meringue layers sandwiched with a luscious, lightly sweetened almond cream filling. These sophisticated treats combine the nutty flavors of toasted almonds with airy whipped cream, perfect for special occasions or an 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
- Prepare the Oven and Trays: Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper to ensure the dacquoise discs do not stick during baking.
- Whip Egg Whites: Beat the egg whites along with a pinch of salt until soft peaks form. Gradually incorporate the granulated sugar while continuing to beat until the meringue is stiff and glossy, ensuring a stable base for the dacquoise layers.
- Incorporate Dry Ingredients: Sift together powdered sugar, almond flour, and cornstarch to remove lumps and aerate the mixture. Gently fold these dry ingredients into the meringue, preserving as much air as possible to keep the batter light.
- Shape Dacquoise Discs: Pipe or spoon the mixture onto the prepared trays in 8–10 cm wide discs. Smooth the tops carefully to create even layers that will bake uniformly.
- Bake and Cool: Bake the discs for 40–45 minutes until they are crisp to the touch. After baking, cool them inside the oven with the door slightly ajar to prevent cracking and retain the crispy texture.
- Prepare Almond Cream: Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Carefully fold in the toasted sliced almonds to add flavor and crunch to the cream filling.
- Assemble Cookies: Spread or pipe the almond cream evenly onto half of the cooled dacquoise discs. Top with the remaining discs to create elegant sandwich cookies.
- Finish and Serve: Dust the assembled cookies with extra powdered sugar and sprinkle additional sliced almonds over the top for visual appeal and texture, then serve.
Notes
- For best results, use room temperature egg whites as they whip better.
- Be gentle when folding the dry ingredients to maintain the airiness of the meringue.
- Letting the dacquoise cool slowly in the oven helps avoid cracking.
- Toasted almonds add a wonderful crunch and depth of flavor to the cream filling.
- These cookies are best enjoyed the day they are assembled for optimal texture.
