Divine Almond Dacquoise Cream Clouds Recipe
Introduction
Almond dacquoise is a light, airy French meringue dessert that combines nutty flavors with creamy richness. This Divine Almond Dacquoise Cream Clouds recipe creates delicate almond discs filled with luscious whipped cream and toasted almonds, perfect for an elegant treat or special occasion.
Ingredients
- 4 egg whites (room temperature)
- 100 g granulated sugar
- 100 g powdered sugar
- 100 g finely ground almonds (almond flour)
- 1 tsp cornstarch
- 1 pinch salt
- 250 ml heavy cream (chilled)
- 1.5 tbsp powdered sugar
- 0.5 tsp vanilla extract
- 50 g toasted sliced almonds
- Extra powdered sugar (for dusting)
- More sliced almonds (optional, for garnish)
Instructions
- Step 1: Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper to prevent sticking.
- Step 2: Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to whip until the meringue is stiff and glossy.
- Step 3: Sift the powdered sugar, ground almonds, and cornstarch in a separate bowl, then gently fold this mixture into the meringue without deflating it.
- Step 4: Pipe or spoon the batter into 8–10 cm rounds onto the prepared baking sheets.
- Step 5: Bake for 40–45 minutes, or until the discs are crisp and dry. Leave them to cool in the oven with the door slightly ajar.
- Step 6: Whip the chilled heavy cream in a cold bowl. Add the powdered sugar and vanilla extract, whipping until soft peaks form. Fold in the toasted sliced almonds.
- Step 7: Spread or pipe the almond cream onto half of the cooled dacquoise discs, then top with the remaining discs to form sandwiches.
- Step 8: Dust the assembled dacquoise clouds with powdered sugar and garnish with extra sliced almonds if desired.
Tips & Variations
- Use room temperature egg whites to achieve the best volume and stability when whipping.
- For an extra flavor boost, lightly toast the ground almonds before folding them into the meringue.
- Replace vanilla extract with almond extract for a more pronounced almond aroma.
- Serve chilled for a refreshing contrast between the crunchy meringue and creamy filling.
Storage
Store the assembled dacquoise in an airtight container in the refrigerator for up to 2 days. To maintain crispness, it’s best to assemble them shortly before serving. Reheat is not recommended as the meringue will become soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meringue discs ahead of time?
Yes, you can bake the meringue discs up to 2 days in advance. Keep them in an airtight container at room temperature to preserve their crispness until ready to assemble.
What can I substitute for ground almonds?
You can use hazelnut meal or finely ground walnuts as a substitute, but the flavor and texture will vary slightly. Almond flour gives the best traditional taste and light texture.
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Divine Almond Dacquoise Cream Clouds Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This Divine Almond Dacquoise Cream Clouds recipe features delicate almond meringue layers combined with a luscious whipped cream filling sprinkled with toasted almonds. Light, airy, and nutty, this French-inspired dessert makes an elegant treat perfect for special occasions or a sophisticated afternoon indulgence.
Ingredients
Meringue Layers
- 4 egg whites (room temperature)
- 100 g granulated sugar
- 100 g powdered sugar
- 100 g finely ground almonds (almond flour)
- 1 tsp cornstarch
- 1 pinch salt
Cream Filling
- 250 ml heavy cream (chilled)
- 1.5 tbsp powdered sugar
- 0.5 tsp vanilla extract
- 50 g toasted sliced almonds
Garnish
- Extra powdered sugar (for dusting)
- More sliced almonds (optional, for texture and visual appeal)
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper to prevent the meringue from sticking during baking.
- Whip Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to whip until the mixture is stiff and glossy, ensuring a stable meringue base.
- Mix Dry Ingredients: Sift together the powdered sugar, almond flour, and cornstarch in a separate bowl. This step ensures no lumps and evenly distributes the dry ingredients for a smooth meringue texture.
- Fold Dry Into Meringue: Gently fold the sifted dry ingredients into the whipped egg whites using a spatula, taking care not to deflate the meringue, which is crucial for maintaining airiness.
- Shape the Meringue Discs: Pipe or spoon the batter into rounds approximately 8–10 cm in diameter on the prepared baking sheets, spacing them to allow for expansion during baking.
- Bake the Meringue: Place the trays into the preheated oven and bake for 40–45 minutes until the discs are crisp and dry on the outside. Once baked, leave them in the oven with the door slightly ajar to cool slowly, preventing cracking.
- Prepare the Cream Filling: In a chilled bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, continuing to whip until soft peaks form. Then fold in the toasted sliced almonds to add crunch and flavor.
- Assemble the Dacquoise: Spread or pipe the almond cream filling onto half of the cooled meringue discs. Top with the remaining discs to form sandwich-style cream clouds.
- Garnish and Serve: Dust the assembled dacquoise with powdered sugar and sprinkle extra sliced almonds on top if desired, adding a final touch of elegance.
Notes
- Ensure egg whites are at room temperature before whipping to achieve maximum volume.
- Be gentle when folding dry ingredients to keep the meringue light and airy.
- Cooling meringue gradually in a slightly open oven prevents cracking and preserves texture.
- Toasted almonds add flavor and crunch; they can be toasted at 150°C for 8-10 minutes until golden.
- Use chilled cream and cold mixing bowls to help the cream whip faster and hold peaks better.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: almond dacquoise, almond meringue, cream dessert, French dessert, nutty meringue, whipped cream filling, elegant dessert
