Meet your new favorite show-stopper: Espresso & Hazelnut Dacquoise Clouds. Imagine crisp, nutty hazelnut meringues joined by an espresso-kissed mascarpone filling, each bite dissolving into a dreamy swirl of toasty, creamy coffee bliss. This elegant dessert brings the magic of a Parisian patisserie straight to your home, and honestly, who can resist that marriage of roasted hazelnuts with coffee and chocolate? Whether you’re hoping to find an unforgettable finale for a special dinner or simply want to treat yourself, Espresso & Hazelnut Dacquoise Clouds have you covered—every fluffy, decadent, perfectly bittersweet bite.

Espresso & Hazelnut Dacquoise Clouds Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple, but every ingredient has its purpose, from providing cloud-like texture to amping up flavor. When you use good mascarpone, toasted hazelnuts, real espresso, and a scattering of dark chocolate, each component shines—and together, they create something truly irresistible.

Egg Whites: The base of our meringue, lending the shells their airy, delicate structure.
Granulated Sugar: Helps stabilize the egg whites and create glossy, stiff peaks for the perfect dacquoise texture.
Powdered Sugar: Adds light sweetness and ensures a smooth, melt-in-your-mouth finish to the shells and the cream.
Toasted Hazelnuts, Finely Ground: Gives a deep, nutty edge and a wonderful aromatic crunch.
Cornstarch: Keeps the shells tender inside while remaining crisp on the outside.
Salt: Just a pinch to enhance all the flavors and balance sweetness.
Mascarpone Cheese: Delivers creamy luxury to the filling with its soft, delicate flavor.
Heavy Cream: Whipped into the filling for body and billowy silkiness.
Espresso (or Espresso Powder): Infuses the cream with bold coffee notes—real espresso is unbeatable here!
Vanilla Extract: Adds warmth and rounds out the cream’s complex profile.
Dark Cocoa Powder: For dusting—adds a rich, slightly bitter finish that echoes tiramisu.
Fine Dark Chocolate Shavings or Curls: For garnish, providing a beautiful look and one extra little layer of decadence.

How to Make Espresso & Hazelnut Dacquoise Clouds

Step 1: Toast and Grind the Hazelnuts

Start with really good, high-quality hazelnuts—spread them on a baking tray and toast until fragrant and golden. Once cooled, pulse them in a food processor until very finely ground, being careful not to over-process (you don’t want hazelnut butter). This is the magic that gives Espresso & Hazelnut Dacquoise Clouds their unmistakable nutty backbone.

Step 2: Whip the Meringue

Pour your egg whites into a clean, grease-free bowl and add a pinch of salt. Begin whipping them on medium speed until soft peaks form, then gradually rain in the granulated sugar. Keep whisking until the mixture is shiny, glossy, and holds stiff peaks—a satisfying moment every single time!

Step 3: Fold in the Dry Ingredients

Sift together the powdered sugar, ground hazelnuts, and cornstarch. Gently fold this nutty-sugary mixture into your meringue, taking care not to deflate the fluffy peaks. You want everything just combined, preserving as much air as possible to keep those dacquoise shells feather-light.

Step 4: Pipe and Bake the Dacquoise Shells

Spoon the nutty meringue into a piping bag fitted with a round tip, and pipe small rounds (about 4–5 cm wide) onto parchment-lined trays. Leave a little space between each—these don’t spread much, but you want room for crisp edges! Transfer to a preheated oven at 120°C (250°F), and bake for 1.5 hours until dry, crisp, and lightly golden. Let them cool completely for a shattering bite.

Step 5: Whip Up the Espresso Mascarpone Cream

While those gorgeous shells cool, whip together the heavy cream, powdered sugar, strong espresso (or dissolved espresso powder), and vanilla extract until pillowy soft peaks form. Then fold in the mascarpone with a spatula until the filling is thick, smooth, and totally irresistible. This silky cream is where the “espresso cloud” dreams come alive!

Step 6: Assemble and Fill

Match up your dacquoise shells by size (like little macarons). Pipe or spoon a generous cloud of espresso mascarpone onto half, then gently top each one with a second shell. Slightly press together—the filling should peek out invitingly, just asking to be bitten into.

Step 7: Finish with Chocolate and Cocoa

Line up your assembled Espresso & Hazelnut Dacquoise Clouds and sift a snow of dark cocoa powder over the tops. Sprinkle with chocolate curls or shavings. A quick 30-minute chill in the fridge will let everything set beautifully, giving you the best texture from first bite to last.

How to Serve Espresso & Hazelnut Dacquoise Clouds

Garnishes

Don’t skip the finishing touches! Dusting with dark cocoa powder and scattering fine chocolate shavings creates a classic, café-style look. For an elegant flourish, toss on a few whole or chopped toasted hazelnuts, or add a tiny edible gold leaf for extra sparkle at special events. Each cloud is a mini masterpiece!

Side Dishes

These clouds shine brightest with a miniature cup of fresh espresso or a rich mocha—the flavors echo and layer beautifully. If you want to add a fruity note, a bowl of fresh raspberries or sliced poached pears works wonders by offering bright juiciness against the nutty, creamy richness. For parties, try a cheese board with salty blue cheese and grapes to play up sweet, bitter, and tangy profiles.

Creative Ways to Present

For a show-stopping dessert platter, build a “cloud bank” by stacking several Espresso & Hazelnut Dacquoise Clouds on a tiered stand or a long rustic board. Nestle them in paper wrappers for finger-friendly elegance at a party, or arrange singles atop espresso cups for a whimsical coffee-and-dessert moment. You can even make mini versions for petit four trays or as a sophisticated addition to a brunch spread.

Make Ahead and Storage

Storing Leftovers

Espresso & Hazelnut Dacquoise Clouds keep best in an airtight container in the fridge, where they stay crisp and creamy for up to two days. Be sure to separate layers with parchment paper so the shells don’t stick together or absorb too much moisture from the filling.

Freezing

You can freeze the baked dacquoise shells, unfilled, for up to a month—simply store in a tightly sealed container with parchment between layers. The mascarpone filling doesn’t freeze well on its own, so fill them fresh for best results. If you must freeze assembled clouds, do so quickly, and expect a slight softening in texture after thawing.

Reheating

Though these clouds are definitely meant to be eaten cold or at cool room temperature, if your assembled shells lose their crispness, you can refresh the unfilled dacquoise shells for 5 minutes in a low oven (about 100°C/210°F), then cool before filling again. Never microwave them—meringue hates it!

FAQs

Can I make Espresso & Hazelnut Dacquoise Clouds with a different nut?

Yes, you can substitute toasted almonds or pistachios, but hazelnuts have a special affinity with espresso in this recipe. The result will still be delicious, though the classic flavor will shift a bit.

What if I don’t have an espresso machine?

No machine, no problem! Simply use a high-quality instant espresso powder dissolved in hot water. Just be sure to use a concentrated amount to maintain the right boldness in the cream.

How do I know when the dacquoise shells are baked enough?

They should feel dry and crisp all over, easily lifting from the parchment without sticking. If in doubt, leave them in a little longer with the oven door cracked to ensure they dry out fully.

Can I make the espresso mascarpone cream ahead of time?

Absolutely! You can whip the cream and blend in mascarpone a few hours in advance. Store it covered in the fridge and give it a gentle stir before assembling your Espresso & Hazelnut Dacquoise Clouds.

Is there a gluten-free option?

Good news: these Espresso & Hazelnut Dacquoise Clouds are naturally gluten-free as written, since the meringue base uses cornstarch instead of flour. Always check your ingredients for hidden gluten if serving someone with celiac or sensitivities.

Final Thoughts

There’s something truly magical about sinking your teeth into Espresso & Hazelnut Dacquoise Clouds—the crisp meringue, the creamy espresso filling, the sophisticated balance of flavors. If you’re looking to impress friends or simply reward yourself, give these clouds a try and let every bite transport you straight to dessert heaven. Can’t wait for you to fall in love with them, just like I have!