Description
Almond Dacquoise Cream Clouds are delicate, light meringue-based layers made with almond flour and sugar, sandwiched with a luscious whipped cream filling flavored with vanilla. This elegant French dessert offers a perfect balance of crunchy and creamy textures, ideal for impressing guests or enjoying a sophisticated treat.
Ingredients
Scale
Dacquoise Layers
- 150g almond flour
- 150g powdered sugar
- 5 egg whites
- 150g granulated sugar
Cream Filling
- 300ml heavy cream
- 50g icing sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven. Set your oven to 160°C (320°F) to prepare it for baking the dacquoise layers evenly.
- Combine dry ingredients. In a bowl, mix together the almond flour and powdered sugar until well combined for a smooth batter base.
- Beat egg whites. In a separate clean bowl, whisk the egg whites until they form soft peaks, which means the peaks slightly droop when you lift the whisk.
- Add granulated sugar gradually. Continue beating the egg whites while slowly adding the granulated sugar until stiff peaks form and the mixture is glossy and firm.
- Fold in the almond mixture. Gently fold the almond flour and powdered sugar mixture into the beaten egg whites, taking care not to deflate the meringue.
- Pipe the batter. Using a piping bag or spoon, form the mixture into your desired shapes on a baking sheet lined with parchment paper.
- Bake the layers. Place the tray in the oven and bake for 25-30 minutes, or until the dacquoise layers turn golden and crisp on the outside.
- Cool completely. Remove the baked layers from the oven and allow them to cool entirely to room temperature to maintain their texture.
- Whip the cream. In a chilled bowl, whip the heavy cream together with icing sugar and vanilla extract until soft peaks form, creating a stable and airy filling.
- Assemble the dacquoise. Sandwich the cooled meringue layers with the whipped cream filling, pressing gently to create a beautiful layered dessert.
Notes
- Make sure the mixing bowl and whisk used for beating egg whites are completely clean and free of any fat to achieve stiff peaks.
- Gently folding the almond mixture into the egg whites is crucial to keep the meringue light and airy.
- Chilling the whipped cream bowl beforehand helps achieve better volume and stability.
- Serve the dacquoise shortly after assembling to enjoy the contrast of textures, or refrigerate briefly to keep it fresh.
- For extra flavor, consider adding a hint of almond extract or citrus zest to the cream filling.
