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–+ servings
lmond Dacquoise Cream Clouds

Delightful Almond Dacquoise Cream Clouds

Indulge in these airy Almond Dacquoise Cream Clouds, featuring layers of almond meringue and fluffy cream filling for a sublime dessert experience.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 4 large Egg Whites Ensure they are at room temperature for better foam.
  • 200 g Granulated Sugar Adds sweetness and stability to the meringue.
  • 100 g Powdered Sugar Contributes to a smooth meringue texture.
  • 200 g Finely Ground Almonds (Almond Flour) Should be finely ground for best results.
  • 1 tbsp Cornstarch Helps stabilize the meringue.
  • 1 pinch Salt Enhances flavor and aids in firming the whites.
For the Filling
  • 300 ml Heavy Cream Whip when chilled for best results; dairy-free alternative is whipped coconut or cashew cream.
  • 50 g Powdered Sugar Sweetens the cream.
  • 1 tsp Vanilla Extract Adds flavor depth.
  • 50 g Toasted Sliced Almonds Offers delightful flavor in the filling.
Optional Finishing Touch
  • Extra Powdered Sugar Dust on top for a stunning presentation.
  • 50 g Sliced Almonds Add for decoration.

Equipment

  • Electric mixer
  • Piping bag
  • Baking trays
  • Parchment Paper
  • Mixing bowls

Method
 

Preparation
  1. Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper.
  2. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar and beat until stiff and glossy—about 8-10 minutes.
  3. Sift powdered sugar, almond flour, and cornstarch together in a separate bowl, then gently fold into the whipped egg whites in three additions.
  4. Pipe or spoon 8-10 cm wide discs of meringue onto the prepared baking trays.
  5. Bake for 40-45 minutes until crisp to the touch. Leave the oven door slightly ajar to cool them gradually.
  6. Whip the chilled heavy cream, powdered sugar, and vanilla until soft peaks form—about 4-6 minutes.
  7. Spread or pipe the cream onto half of the meringue discs, then top with remaining discs to form sandwiches.
  8. Dust with extra powdered sugar and sprinkle with sliced almonds to serve.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 40mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 30mgIron: 0.5mg

Notes

Assemble just before serving to maintain crispness.

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