why make this recipe
Divine Almond Dacquoise Cream Clouds are a delightful treat that will impress anyone who tries them. This recipe offers a light, airy dessert that melts in your mouth. It combines the rich, nutty flavor of almonds with a delicate meringue and a luscious cream filling. Making this dessert gives you the perfect balance of textures and flavors, making it an excellent choice for special occasions or simply to satisfy your sweet tooth.
how to make Divine Almond Dacquoise Cream Clouds
To make these beautiful treats, you will first whip up a classic dacquoise, which is a French meringue dessert. The lightness of the meringue, paired with the creamy filling, creates a heavenly experience. Follow the directions carefully, and soon you’ll have a stunning dessert to serve.
Ingredients:
- 4 egg whites (Ensure they’re at room temperature for optimum whipping.)
- 100 g granulated sugar (This adds sweetness and helps stabilize the meringue.)
- 100 g powdered sugar (A crucial ingredient for achieving that light, airy texture.)
- 100 g finely ground almonds (Almond flour gives a rich, nutty flavor to your cream clouds.)
- 1 tsp cornstarch (This helps give the meringue structure while keeping it light.)
- 1 pinch salt (Balances the sweetness and enhances flavor.)
- 250 ml heavy cream (Chilled, it whips into luscious peaks for a rich filling.)
- 1.5 tbsp powdered sugar (Adds a touch of sweetness to the cream filling.)
- 0.5 tsp vanilla extract (A gentle flavor enhancement that complements the almonds.)
- 50 g toasted sliced almonds (For a delightful crunch and nutty finish.)
- Extra powdered sugar (Dust over the assembled dacquoise for an elegant touch.)
- More sliced almonds (Add for texture and visual appeal if desired.)
Directions:
- Preheat your oven to 150°C (300°F).
- Line two baking sheets with parchment paper.
- In a clean bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to whip until stiff peaks form.
- Sift together the powdered sugar, finely ground almonds, cornstarch, and salt. Gently fold this mixture into the whipped egg whites until combined.
- Spoon the meringue mixture onto the prepared baking sheets, spreading it into circles about 1 cm thick. You can use a piping bag for a more uniform shape if desired.
- Bake in the preheated oven for about 1 hour, or until dry and crisp. Turn off the oven and leave the meringues inside to cool completely.
- While the meringues cool, whip the heavy cream with the additional powdered sugar and vanilla extract until soft peaks form.
- Place one layer of meringue on a serving dish. Spread a layer of whipped cream on top, then sprinkle with toasted sliced almonds. Top with another meringue layer and repeat.
- Finish by dusting the top with extra powdered sugar and adding more sliced almonds for decoration.
how to serve Divine Almond Dacquoise Cream Clouds
Serve the Dacquoise Cream Clouds as a show-stopping dessert at dinner parties or special celebrations. Each layer can be served individually, allowing guests to appreciate the beauty and texture of the layers. Pair with a cup of coffee or tea for a delightful experience.
how to store Divine Almond Dacquoise Cream Clouds
Keep any leftovers in an airtight container in the refrigerator. It is best to consume them within two days, as the meringue may become soft over time due to moisture from the cream. If possible, assemble right before serving to maintain the best texture.
tips to make Divine Almond Dacquoise Cream Clouds
- Make sure your mixing bowl and beaters are completely clean and free of any grease or water to ensure the egg whites whip up nicely.
- Use finely ground almonds for a smoother texture; you can grind them yourself in a food processor.
- If you want to enhance the flavor, consider adding a touch of almond extract to the cream.
variation
For a chocolate twist, you can fold in some cocoa powder into the cream or sprinkle chocolate shavings in between the layers. You can also try using different nuts, such as hazelnuts, for a unique flavor.
FAQs
Can I make Dacquoise ahead of time?
Yes, you can prepare the meringue layers ahead of time and store them in an airtight container for up to a week. Just assemble the dessert on the day you plan to serve it.
What can I use if I don’t have almond flour?
If you can’t find almond flour, you can use finely chopped nuts as a substitute, but keep in mind that the texture may differ slightly.
Is it possible to make the cream dairy-free?
Yes, you can use plant-based whipped cream alternatives to make the recipe dairy-free while still achieving a creamy texture.
Divine Almond Dacquoise Cream Clouds
Ingredients
For the Dacquoise
- 4 pieces egg whites Ensure they’re at room temperature for optimum whipping.
- 100 g granulated sugar This adds sweetness and helps stabilize the meringue.
- 100 g powdered sugar A crucial ingredient for achieving that light, airy texture.
- 100 g finely ground almonds Almond flour gives a rich, nutty flavor to your cream clouds.
- 1 tsp cornstarch This helps give the meringue structure while keeping it light.
- 1 pinch salt Balances the sweetness and enhances flavor.
For the Cream Filling
- 250 ml heavy cream Chilled, it whips into luscious peaks for a rich filling.
- 1.5 tbsp powdered sugar Adds a touch of sweetness to the cream filling.
- 0.5 tsp vanilla extract A gentle flavor enhancement that complements the almonds.
For Assembly
- 50 g toasted sliced almonds For a delightful crunch and nutty finish.
- Extra powdered sugar Dust over the assembled dacquoise for an elegant touch.
- More sliced almonds Add for texture and visual appeal if desired.
Instructions
Preparation
- Preheat your oven to 150°C (300°F).
- Line two baking sheets with parchment paper.
- In a clean bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to whip until stiff peaks form.
- Sift together the powdered sugar, finely ground almonds, cornstarch, and salt. Gently fold this mixture into the whipped egg whites until combined.
- Spoon the meringue mixture onto the prepared baking sheets, spreading it into circles about 1 cm thick. You can use a piping bag for a more uniform shape if desired.
- Bake in the preheated oven for about 1 hour, or until dry and crisp. Turn off the oven and leave the meringues inside to cool completely.
Whipping the Cream
- While the meringues cool, whip the heavy cream with the additional powdered sugar and vanilla extract until soft peaks form.
Assembly
- Place one layer of meringue on a serving dish. Spread a layer of whipped cream on top, then sprinkle with toasted sliced almonds.
- Top with another meringue layer and repeat. Finish by dusting the top with extra powdered sugar and adding more sliced almonds for decoration.