Name: Almond Dacquoise Cream Clouds – Elegant French Cookies Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 4 egg whites (room temperature); 100 g granulated sugar; 100 g powdered sugar; 100 g finely ground almonds (almond flour); 1 tsp cornstarch; Pinch of salt; 250 ml heavy cream, chilled; 1½ tbsp powdered sugar; ½ tsp vanilla extract; 50 g toasted sliced almonds; Extra powdered sugar for dusting; More sliced almonds for texture

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Introduction

Almond Dacquoise Cream Clouds are elegant French cookies featuring crisp exteriors and chewy almond centers. These delicate sandwich cookies are filled with a dreamy whipped almond cream, making each bite a delightful treat perfect for special occasions or afternoon tea.

Two almond meringue cookies stacked on top of each other, each cookie dusted heavily with white powdered sugar creating a rough, cracked texture on the shell. Between the cookies is a thick layer of creamy white filling, speckled with toasted almond slices that add a light brown and beige color contrast. The meringues are slightly irregular in shape with a crisp, crumbly texture visible on the edges. They rest on a piece of parchment paper over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 egg whites (room temperature)
100 g granulated sugar
100 g powdered sugar
100 g finely ground almonds (almond flour)
1 tsp cornstarch
Pinch of salt
250 ml heavy cream, chilled
1½ tbsp powdered sugar
½ tsp vanilla extract
50 g toasted sliced almonds
Extra powdered sugar for dusting (optional)
More sliced almonds for texture (optional)

Instructions

Step 1: Preheat the oven to 150°C (300°F) and line two baking trays with parchment paper.
Step 2: Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff and glossy peaks develop.
Step 3: Sift together the powdered sugar, almond flour, and cornstarch. Gently fold this dry mixture into the meringue until fully combined, taking care not to deflate the batter.
Step 4: Pipe or spoon the batter into rounds about 8–10 cm in diameter onto the prepared baking sheets. Smooth the tops slightly to create even discs.
Step 5: Bake for 40–45 minutes until the discs are crisp and dry. Once baked, leave them in the oven with the door slightly open to cool completely and dry out further.
Step 6: In a cold bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Carefully fold in the toasted sliced almonds to incorporate them evenly.
Step 7: Spread or pipe the almond cream filling onto half of the cooled dacquoise discs. Top each with a remaining disc to form sandwich cookies. Dust with extra powdered sugar and sprinkle with more sliced almonds if desired for an elegant finish.

Tips & Variations

Use room temperature egg whites for better volume and stability in the meringue.
For a different flavor, try folding in finely chopped pistachios or hazelnuts with the almonds in the filling.
Pipe the batter with a round tip to ensure uniform shapes and sizes for even baking.
If you prefer a softer center, reduce baking time slightly but watch carefully to avoid undercooked meringue.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. The crispness of the dacquoise may soften over time. For best texture, assemble the cookies just before serving or keep the cream separate until ready to eat. Reheat is not recommended.

How to Serve

The image shows a top-down view of various baking ingredients arranged on a white marbled surface in separate small bowls and containers. There are two bowls with almond slices, one with whole smaller pieces and the other with pressed thin slices, both light tan to golden brown in color. Near the center, there is a clear glass bowl filled with white granulated sugar and another smaller bowl with coarse white salt. A small metal sieve holds a fine sprinkle of salt. A small glass jar contains a dark amber liquid, likely syrup or extract, and a round glass bowl near the bottom edge holds a white liquid, probably milk. A small white ceramic container with a lid is also visible, along with bowls of flour and a light, crumbly yellowish powder, likely almond meal or butter. The ingredients are neatly placed and well spaced, emphasizing their different textures and colors against the clean white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dacquoise layers ahead of time?

Yes, you can bake the dacquoise layers up to 2 days in advance and store them in an airtight container at room temperature. Assemble with the cream just before serving for the best texture.

What can I use if I don’t have almond flour?

If almond flour is unavailable, finely grind blanched almonds at home using a food processor. Be careful not to over-process, or the almonds will release oils and turn into almond butter.