Name: Elegant Almond Dacquoise Cream Clouds: 12 Layers of Delight
Prep time: 30 min
Cook time: PT-490625H29M55S
Total time: 2 h
Cuisine: French
Ingredients: 3 large egg whites, at room temperature; 1 cup powdered sugar; 1 cup almond meal or almond flour; 1 teaspoon vanilla extract (optional); A pinch of salt; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 4 oz mascarpone cheese (optional for added richness); Crushed almonds (optional garnish); Fresh berries (optional garnish); A dusting of powdered sugar (optional garnish)

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Almond Dacquoise Cream Clouds are a delightful French dessert that combines the lightness of almond meringue cake layers with a luxurious, creamy filling. This elegant almond dacquoise dessert is perfect for any occasion, whether it’s a celebration or a quiet evening at home. The delicate texture and nutty flavor make it a favorite among dessert lovers. If you’re wondering how to make almond dacquoise, you’re in for a treat that will impress your guests and satisfy your sweet cravings!

Why You’ll Love This Almond Dacquoise Cream Clouds

There are countless reasons to love these light almond dacquoise cream clouds. First, they offer an exquisite balance of flavors, with the nutty almond meringue and rich cream filling complementing each other perfectly. Second, the creamy almond dacquoise recipe is versatile, allowing you to customize it with different fillings or toppings. Third, these cookies are naturally gluten-free, making them suitable for various dietary preferences. Fourth, they are surprisingly easy to make, even if you’re new to baking. Fifth, they can be prepared in advance, saving you time on the day of your event. Lastly, the elegant presentation of these almond cream cloud desserts will undoubtedly impress your guests!

Ingredients for Almond Dacquoise Cream Clouds

Gather these items:

3 large egg whites, at room temperature
1 cup powdered sugar
1 cup almond meal or almond flour
1 teaspoon vanilla extract (optional)
A pinch of salt
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
4 oz mascarpone cheese (optional for added richness)
Crushed almonds (optional garnish)
Fresh berries (optional garnish)
A dusting of powdered sugar (optional garnish)

How to Make Almond Dacquoise Cream Clouds Step-by-Step

Step 1: Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper and draw circles on it (about 3 inches in diameter) to help guide your meringue layers. You can use a pencil to draw lightly on the parchment paper and then flip it over, so the ink doesn’t touch the meringue.
Step 2: In a clean mixing bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the powdered sugar, a spoonful at a time, and continue to beat until stiff, glossy peaks form.
Step 3: Sift the almond meal into the meringue mixture, then gently fold it in with a spatula. Add the vanilla extract if using. Be careful not to deflate the meringue while folding.
Step 4: Transfer the meringue mixture into a piping bag and pipe it onto the prepared parchment paper. Pipe small rounds (about 3 inches wide), and be sure to keep them evenly spaced.
Step 5: Bake the meringue rounds in the preheated oven for 1–1.5 hours, or until they are crisp and dry on the outside. Turn off the oven and let them cool completely inside.
Step 6: While the meringues are cooling, prepare the cream filling. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and mascarpone cheese (if using), and continue to whip until the mixture holds stiff peaks.
Step 7: Once the meringues are completely cool, pipe a generous amount of cream filling onto one meringue and top with another to form a sandwich. Repeat with the remaining meringues.
Step 8: Garnish the cookies with crushed almonds, fresh berries, or a dusting of powdered sugar. Serve immediately or refrigerate until ready to serve.

Pro Tips for the Best Almond Dacquoise Cream Clouds

Keep these in mind:

Use room temperature egg whites for better volume.
Make sure your mixing bowl is clean and dry to ensure the egg whites whip properly.
Try adding a bit of almond extract for an extra almond flavor.
For a lighter texture, fold the almond meal in gently.
These can be made a day ahead; just assemble them shortly before serving.

Best Ways to Serve Almond Dacquoise Cream Clouds

These delightful cookies can be served in several ways. First, pair them with a cup of tea or coffee for a delightful afternoon treat. Second, serve them on a dessert platter alongside fresh fruits like berries for a beautiful presentation. Third, consider drizzling a chocolate sauce over the top for a touch of decadence.

How to Store and Reheat Almond Dacquoise Cream Clouds

To store, place the assembled Almond Dacquoise Cream Clouds in an airtight container in the refrigerator. They will keep well for about 2-3 days. If you want to meal prep, you can store the meringue layers and cream filling separately and assemble them just before serving to maintain freshness.

Frequently Asked Questions About Almond Dacquoise Cream Clouds

What’s the secret to perfect Almond Dacquoise Cream Clouds?

The secret lies in whipping the egg whites to the right consistency and folding the almond meal in gently to maintain the meringue’s airiness. This ensures you have light almond dacquoise cream that melts in your mouth!

Can I make Almond Dacquoise Cream Clouds ahead of time?

Yes! You can prepare the almond meringue cake layers and the cream filling a day in advance. Just assemble them shortly before you intend to serve for the best texture and flavor.

How do I avoid common mistakes with Almond Dacquoise Cream Clouds?

To avoid common mistakes, ensure your egg whites are free of yolks and thoroughly whip them until stiff peaks form. Additionally, be gentle when folding to prevent deflating the mixture.

Variations of Almond Dacquoise Cream Clouds You Can Try

There are several delicious variations you can try with these Almond Dacquoise Cream Clouds. For instance, you can add different flavors to the cream filling, such as lemon or orange zest. You could also swap the almond meal for hazelnut flour to create a hazelnut dacquoise. Another option is to layer the meringue with fresh fruit compote for a refreshing twist. These variations will keep your dessert offerings exciting and cater to different tastes!

Elegant Almond Dacquoise Cream Clouds: 12 Layers of Delight - Almond Dacquoise Cream Clouds - additional detail

For more delicious recipes, check out our latest recipes or try making pepperoni ricotta pizza for a savory treat!

Elegant Almond Dacquoise Cream Clouds: 12 Layers of Delight

Author: Jannet Lisa
Total Time: 2 hours
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Elegant Almond Dacquoise Cream Clouds – A Delicious French Cookie

Instructions

Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper and draw circles on it (about 3 inches in diameter) to help guide your meringue layers. You can use a pencil to draw lightly on the parchment paper and then flip it over, so the ink doesn’t touch the meringue.
In a clean mixing bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the powdered sugar, a spoonful at a time, and continue to beat until stiff, glossy peaks form.
Sift the almond meal into the meringue mixture, then gently fold it in with a spatula. Add the vanilla extract if using. Be careful not to deflate the meringue while folding.
Transfer the meringue mixture into a piping bag and pipe it onto the prepared parchment paper. Pipe small rounds (about 3 inches wide), and be sure to keep them evenly spaced.
Bake the meringue rounds in the preheated oven for 1–1.5 hours, or until they are crisp and dry on the outside. Turn off the oven and let them cool completely inside.
While the meringues are cooling, prepare the cream filling. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and mascarpone cheese (if using), and continue to whip until the mixture holds stiff peaks.
Once the meringues are completely cool, pipe a generous amount of cream filling onto one meringue and top with another to form a sandwich. Repeat with the remaining meringues.
Garnish the cookies with crushed almonds, fresh berries, or a dusting of powdered sugar. Serve immediately or refrigerate until ready to serve.