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Almond Dacquoise Cream Clouds

Almond Dacquoise Cream Clouds – A Taste of French Elegance

Almond Dacquoise Cream Clouds are elegant French cookies featuring airy meringue layers and luscious cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 4 whites Egg Whites Ensure they’re at room temperature for maximum volume.
  • 150 g Granulated Sugar Add gradually to avoid overbeating.
  • 100 g Powdered Sugar Essential for a smooth texture; never substitute with granulated sugar.
  • 120 g Almond Flour Finely ground blanched almonds.
  • 10 g Cornstarch Adds lightness and stability to the meringue.
  • 1 g Salt Enhances flavor and helps egg whites maintain structure.
For the Cream Filling
  • 250 ml Heavy Cream Use chilled for best whipping results.
  • 50 g Powdered Sugar (for filling) Sweetens the cream filling.
  • 1 tsp Vanilla Extract Feel free to substitute with almond or other extracts.
  • 50 g Toasted Sliced Almonds Enhance nutty flavor and provide texture.

Equipment

  • Mixing bowl
  • Piping bag
  • Stand mixer or hand mixer
  • Baking trays

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper.
  2. In a clean mixing bowl, whip the egg whites and salt until soft peaks form. Gradually add granulated sugar while continuing to whip until stiff and glossy.
  3. Sift powdered sugar, almond flour, and cornstarch into the whipped egg whites. Gently fold until combined.
  4. Transfer the meringue mixture to a piping bag and pipe 8–10 cm wide discs on the prepared trays.
  5. Bake for 40–45 minutes until dry, then turn off the oven and let cool slightly with the door ajar.
  6. In another bowl, whip the chilled heavy cream, powdered sugar, and vanilla until soft peaks form. Fold in toasted sliced almonds.
  7. Spread the cream filling on half of the cooled meringue discs and top with another disc to create sandwiches.
  8. Dust with powdered sugar and sprinkle extra toasted almonds before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 10gCalcium: 20mgIron: 0.5mg

Notes

Store unfilled meringue layers at room temperature in an airtight container for up to 2 days. Filled cookies are best enjoyed fresh but can be refrigerated for 24 hours.

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