Almond Dacquoise Cream Clouds – Elegant French Cookies Recipe
Almond Dacquoise Cream Clouds are elegant French dessert cookies featuring crisp almond meringue layers sandwiched with a luscious almond cream filling. These delicate treats combine the airy texture of meringue with the rich, nutty flavor of almond cream, making them perfect for special occasions or an indulgent afternoon snack.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
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
- Preheat the oven: Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper to prepare for baking the dacquoise discs.
- Make the meringue base: Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until the mixture is stiff and glossy, providing a stable base for the dacquoise.
- Incorporate dry ingredients: Sift together the powdered sugar, almond flour, and cornstarch. Gently fold these into the meringue to maintain the airy texture while combining flavors evenly.
- Shape the discs: Pipe or spoon the mixture into discs approximately 8–10 cm wide on the prepared trays. Smooth the tops gently to ensure even baking and an attractive appearance.
- Bake the dacquoise: Bake the discs for 40–45 minutes until they are crisp to the touch. Once baked, allow them to cool inside the oven with the door slightly ajar to prevent cracking.
- Prepare the almond cream: Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Carefully fold in the toasted sliced almonds for added crunch and almond flavor.
- Assemble the cookies: Spread or pipe the almond cream onto half of the cooled dacquoise discs. Sandwich with the remaining discs to form elegant cookies.
- Final touches: Dust the assembled cookies with extra powdered sugar and sprinkle additional sliced almonds on top if desired, enhancing both flavor and presentation.
Notes
- Unfilled dacquoise discs keep well for up to 2 days when stored in an airtight container.
- Filled cookies are best eaten fresh but can be refrigerated for up to 24 hours to maintain freshness.
- Unfilled dacquoise layers can be frozen for up to 2 weeks if wrapped tightly with parchment paper.
- If made ahead, re-whip the almond cream lightly before use to restore its texture.
Keywords: almond dacquoise, French cookies, almond meringue, cream filling, elegant dessert, almond cream, French pastry
