Print

Almond Dacquoise Cream Clouds Recipe

Almond Dacquoise Cream Clouds Recipe
Print Recipe

★★★★★

4.9 from 30 reviews

Almond Dacquoise Cream Clouds are a delightful dessert that combines crispy, chewy almond meringue layers with silky almond cream filling. These sandwich cookies are a textural delight, offering a perfect balance of crunch and fluff, all infused with the rich flavor of almonds.

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

  1. Preheat Oven: Set oven to 150°C (300°F). Line two baking trays with parchment.
  2. Make the Meringue: Beat egg whites and salt until soft peaks form. Gradually add granulated sugar and beat until stiff, glossy peaks.
  3. Fold in Almond Mix: Sift together powdered sugar, almond flour, and cornstarch. Gently fold into the meringue until fully incorporated.
  4. Pipe or Spoon Discs: Pipe or spoon the mixture into equal-sized rounds (approx. 8–10 cm wide). Smooth tops slightly.
  5. Bake: Bake for 40–45 minutes until crisp but still pale. Turn off oven and let meringues cool inside with the door slightly ajar.
  6. Whip the Filling: Beat heavy cream with powdered sugar and vanilla until soft peaks. Fold in toasted sliced almonds.
  7. Assemble: Sandwich almond cream between two meringue discs. Dust tops with powdered sugar.

Nutrition

Keywords: Almond Dacquoise, sandwich cookies, almond cream filling, dessert recipe

Find it online: https://maicook.com/almond-dacquoise-cream-clouds-recipe/