Name: Almond Dacquoise Cream Clouds – Elegant French Cookies Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 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; 250 ml heavy cream, chilled; 1½ tbsp powdered sugar; ½ tsp vanilla extract; 50 g toasted sliced almonds; Extra powdered sugar for dusting; More sliced almonds for texture

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Introduction

Almond Dacquoise Cream Clouds are delicate, elegant French cookies that combine crisp almond meringue layers with a luscious almond cream filling. Perfect as a sophisticated dessert or a special treat for guests, these cookies balance texture and flavor beautifully.

This image shows two stacked sweet almond meringue sandwiches with thick, creamy white filling mixed with almond slices. Each sandwich has two rough-textured, cracked meringue layers dusted heavily with white powdered sugar. The middle filling layer is soft and fluffy, with visible almond pieces giving a light brown contrast. The sandwiches rest on brown parchment paper with a simple white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
250 ml heavy cream, chilled
1½ tbsp powdered sugar
½ tsp vanilla extract
50 g toasted sliced almonds
Extra powdered sugar for dusting (optional)
More sliced almonds for texture (optional)

Instructions

Step 1: Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper.
Step 2: Beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar while continuing to beat until the mixture is stiff and glossy.
Step 3: Sift together the powdered sugar, almond flour, and cornstarch, then gently fold this into the meringue mixture to preserve its airiness.
Step 4: Pipe or spoon the mixture onto the prepared trays in discs about 8–10 cm wide. Smooth the tops gently with a spatula or the back of a spoon.
Step 5: Bake for 40–45 minutes until the discs are crisp. Once done, allow them to cool inside the oven with the door slightly ajar to prevent cracking.
Step 6: While the discs cool, whip the chilled cream with powdered sugar and vanilla extract until soft peaks form. Fold in the toasted sliced almonds carefully.
Step 7: Spread or pipe the almond cream filling onto half of the cooled discs, then sandwich them with the remaining discs.
Step 8: Dust the tops with extra powdered sugar and sprinkle more sliced almonds for added texture if desired.

Tips & Variations

Use room temperature egg whites for better volume when whipping.
To ensure crisp meringue layers, avoid opening the oven during baking.
For a citrus twist, add a teaspoon of finely grated lemon or orange zest to the filling.
Replace sliced almonds in the filling with chopped pistachios for a colorful variation.
Use a piping bag with a round tip for more uniform discs and neater sandwiches.

Storage

Unfilled dacquoise discs can be stored in an airtight container for up to 2 days. Once filled, the cookies are best enjoyed fresh but can be kept in the refrigerator for up to 24 hours. You can freeze unfilled layers wrapped tightly in parchment for up to 2 weeks. If made ahead, lightly re-whip the cream before assembling.

How to Serve

The image shows two stacked almond cream sandwiches, each with two golden-brown, cracked meringue layers dusted heavily with powdered sugar. Between the soft meringue layers is a thick, creamy white filling studded with whole and sliced toasted almonds, adding texture and contrast. The rough, powdery top surfaces of the meringue contrast with the smooth, rich cream and crunchy almonds in the middle. The sandwiches rest on a piece of light brown parchment paper, set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dacquoise layers ahead of time?

Yes, you can bake the almond meringue layers in advance and store them unfilled in an airtight container for a couple of days, or freeze them for up to two weeks.

How do I prevent the meringue from cracking during baking?

Allow the dacquoise to cool slowly in the oven with the door slightly open after baking; this gentle cooling helps prevent cracks by reducing sudden temperature changes.