Go Back

Almond Dacquoise Cream Clouds

Light, airy desserts made from nutty meringue layers, filled with a delightful almond cream. Perfect for special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 4 pieces egg whites (room temperature) At room temperature for best volume.
  • 100 g granulated sugar Can substitute with coconut sugar.
  • 100 g powdered sugar
  • 100 g finely ground almonds (almond flour) Alternative: use other nut flours if needed.
  • 1 tsp cornstarch
  • Pinch of salt
For the Cream Filling
  • 250 ml heavy cream, chilled
  • 1.5 tbsp powdered sugar (for the cream)
  • 0.5 tsp vanilla extract
  • 50 g toasted sliced almonds
  • Optional Extra powdered sugar for dusting Optional for presentation.
  • Optional More sliced almonds for texture Optional for presentation.

Method
 

Preparation
  1. Preheat your oven to 150°C (300°F).
  2. Line two baking trays with parchment paper.
  3. In a mixing bowl, beat the egg whites with a pinch of salt until soft peaks start to form.
  4. Gradually add the granulated sugar, continuing to beat until the mixture is stiff and glossy.
Create the Meringue Mixture
  1. Sift together the powdered sugar, almond flour, and cornstarch into a separate bowl.
  2. Gently fold this dry mixture into the egg white mixture. Be cautious not to deflate the egg whites; the mixture should remain light and airy.
  3. Transfer the mixture to a piping bag or spoon it onto the prepared baking trays, forming 8–10 cm wide discs. Smooth the tops gently with a spatula.
Bake and Cool
  1. Place the baking trays in the preheated oven and bake for 40–45 minutes, or until the meringues are crisp.
  2. Once baked, turn off the oven and leave the meringues inside with the door slightly ajar until they cool completely.
Make the Cream Filling
  1. In a clean bowl, whip the chilled heavy cream with the powdered sugar and vanilla extract until soft peaks form.
  2. Gently fold in the toasted sliced almonds, creating a creamy filling.
Assemble the Clouds
  1. Spread or pipe the almond cream onto half of the meringue discs.
  2. Place the remaining discs on top, creating little meringue sandwiches.
  3. Dust the tops with powdered sugar and additional sliced almonds for extra texture, if desired.

Notes

Store leftover Almond Dacquoise Cream Clouds in an airtight container in the refrigerator. Best enjoyed the same day but can last for up to 2 days. Avoid freezing as it can alter texture.