Almond Dacquoise Cream Clouds Recipe

If you’re on the lookout for a dessert that’s both jaw-droppingly elegant and irresistibly comforting, meet Almond Dacquoise Cream Clouds. Imagine shattering the crispest almond meringue outside Paris, then nestling your fork into a swirl of pillowy almond cream—each bite is a cloud, a crunch, and a velvet caress all at once. Whether you serve them with afternoon tea or as a show-stopping sweet after dinner with friends, Almond Dacquoise Cream Clouds always astonish with their contrast of textures and their beautiful, nutty fragrance.

Ingredients You’ll Need

Every great dessert starts with thoughtful, quality components, and Almond Dacquoise Cream Clouds are no exception. Each ingredient in this recipe has a very particular role to play, from lift and crunch, to silk and flavor depth, so don’t be tempted to cut corners here!

• Egg whites (4, room temperature): Stable meringue relies on room-temp whites for maximum volume and fluffiness.
• Granulated sugar (100 g): Gives structure and crispness to the meringue while balancing sweetness.
• Powdered sugar (100 g): Adds extra tenderness and smoothness to both dacquoise and whipped cream filling.
• Finely ground almonds (100 g, almond flour): The heart and soul of these clouds—choose superfine flour for even texture.
• Cornstarch (1 tsp): Just a touch keeps the meringue tender, preventing unwanted chewiness.
• Salt (pinch): Enhances all the delicate, sweet almond notes—never skip your salt!
• Heavy cream (250 ml, chilled): Whips into the silkiest base for your dreamy almond filling.
• Powdered sugar (1½ tbsp): Sweetens the whipped cream just enough to balance the nutty crunch.
• Vanilla extract (½ tsp): Adds roundness and warmth to the almond flavor profile.
• Toasted sliced almonds (50 g): A layer of texture and rich, roasted aroma—don’t skip toasting!
• Extra powdered sugar (optional): For that final snowy flourish on top before serving.
• More sliced almonds (optional): Sprinkle for added crunch and rustic beauty.

How to Make Almond Dacquoise Cream Clouds

Step 1: Prepare Your Baking Trays and Oven

Set the scene for success by preheating your oven to 150°C (300°F). Line two baking trays with parchment paper. This ensures your almond meringue layers lift easily and bake up perfectly crisp without sticking or browning too much. Taking a moment here to get prepared means your Almond Dacquoise Cream Clouds will unmold like a dream later on.

Step 2: Whip the Egg Whites

In a squeaky-clean bowl, start whisking the room-temperature egg whites and a pinch of salt. Begin slowly, then ramp up to medium-high speed. As the whites turn frothy, gradually sprinkle in the granulated sugar, continuing to beat until you have glossy, stiff peaks—think billowy clouds that stand firm. This is the structural secret behind the crisp exterior of Almond Dacquoise Cream Clouds.

Step 3: Fold in Dry Ingredients

In a separate bowl, sift together the powdered sugar, finely ground almonds, and cornstarch. Gently fold this mixture into the stiff meringue using a large spatula, taking care not to deflate your precious fluff. The almond flour gives flavor and richness, while the cornstarch keeps things ultra-light—the defining touch for Almond Dacquoise Cream Clouds.

Step 4: Shape and Bake the Discs

Spoon or pipe the dacquoise batter onto your prepared trays, forming equal-sized rounds about 8–10 centimeters across (think generous cookie size). Smooth the tops slightly for an even bake. Slide the trays into the oven and bake for 40–45 minutes, until the discs feel crisp and dry but remain elegantly pale. For extra gentleness, turn off the oven and prop it open slightly, letting the meringues cool inside—this preserves that signature chewy-center-meets-crisp-edge.

Step 5: Whip the Almond Cream Filling

Once your dacquoise layers are completely cool, it’s time to whip up the heart of the clouds. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until you get pillowy, soft peaks. Fold in the toasted sliced almonds for an irresistible toasty, nutty crunch. This creamy filling is what transforms the meringues from simple cookies into showstopping Almond Dacquoise Cream Clouds.

Step 6: Assemble and Finish

Carefully sandwich a generous dollop of almond cream filling between two dacquoise discs. Press softly to spread the filling just to the edge—don’t worry if it looks delightfully rustic. Dust with extra powdered sugar, sprinkle over a few more flaky almonds, and prepare for your Almond Dacquoise Cream Clouds to float from kitchen to table, looking every bit as impressive as they taste.

How to Serve Almond Dacquoise Cream Clouds

Garnishes

Beautiful garnishes bring your Almond Dacquoise Cream Clouds to their full visual and flavor potential. A generous snow of powdered sugar is classic, but a tumble of extra toasted sliced almonds piles on both beauty and crunch. For a touch of spring or summer, a couple of raspberries or edible flowers look spectacular alongside each cloud.

Side Dishes

Pair these ethereal cookies with a pot of fragrant Earl Grey tea, fruity white tea, or a glass of dessert wine if you’re feeling glamorous. The creamy, nutty interior of Almond Dacquoise Cream Clouds begs for a fresh contrast—serve with ripe berries, citrus segments, or a small scoop of sorbet for a refreshing finish.

Creative Ways to Present

Take your presentation up a notch by arranging the clouds in delicate paper cupcake liners for individual servings, or create a “cloud tower” by stacking them with a little dollop of cream between each. For a playful twist, drizzle them lightly with dark chocolate or serve alongside a swirl of berry compote. Almond Dacquoise Cream Clouds easily charm at both an elegant dinner party and a cozy family gathering.

Make Ahead and Storage

Storing Leftovers

If you’ve somehow managed not to finish every last one, store leftover Almond Dacquoise Cream Clouds in an airtight container in the fridge. They’ll keep their lovely texture for up to two days, though the meringue will soften slightly from the cream—still absolutely dreamy!

Freezing

You can freeze the unfilled dacquoise layers for up to a month. Place sheets of parchment between them to prevent sticking, and freeze in an airtight container. Thaw gently at room temperature before assembling with fresh almond cream filling—Almond Dacquoise Cream Clouds are best when freshly filled.

Reheating

The filled clouds don’t require reheating, but if you want to restore some crispness to just-baked meringues, a 5-minute stint in a low (110°C/225°F) oven will perk them right up. Always cool completely before filling to preserve the cream texture.

FAQs

Can I use pre-ground almonds instead of almond flour?

Absolutely! Just make sure the meal is finely ground and unsweetened. If it feels coarse, give it a quick whirl in your food processor so the dacquoise layer stays delicate and smooth.

My meringues went flat—what happened?

If your almond meringue discs lost their lift, it’s possible the egg whites weren’t whipped to stiff peaks, or there was a touch of yolk or grease in the bowl. Use only squeaky-clean equipment, and take your time beating the meringue!

Can I flavor the cream filling differently?

Of course! While vanilla brings out the almond, you can fold in a little almond extract, orange zest, or even rosewater for a different twist each time you make Almond Dacquoise Cream Clouds.

Is it possible to make the dacquoise layers ahead?

Yes—plan ahead by baking the meringue discs a day or two in advance. Store in an airtight container at room temperature, then assemble your Almond Dacquoise Cream Clouds just before serving for optimal crispness.

How do I toast sliced almonds perfectly?

Spread sliced almonds in an even layer on a baking sheet and toast at 160°C (325°F) for 6–8 minutes, stirring once, until golden and fragrant. Keep an eye on them; they go from perfect to burnt quickly!

Final Thoughts

Almond Dacquoise Cream Clouds are a little piece of dessert magic—and truly easier to make than you might think. Their mix of crisp, soft, and creamy textures will win over anyone who tries them. If you’re ready to delight your taste buds and impress your friends (or just yourself), gather your ingredients and give Almond Dacquoise Cream Clouds a try soon!

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