Almond Dacquoise Cream Clouds – Elegant French Cookies Recipe
Almond Dacquoise Cream Clouds are delicate and elegant French sandwich cookies characterized by crisp exteriors, chewy almond centers, and a light, dreamy whipped cream filling. These cookies are perfect for special occasions or an indulgent treat, combining crunchy toasted almonds with a sweet almond meringue base and a rich but airy cream filling.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Almond Dacquoise Layers
- 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
Almond Cream Filling
- 250 ml heavy cream, chilled
- 1½ tbsp powdered sugar
- ½ tsp vanilla extract
- 50 g toasted sliced almonds
Optional Finish
- Extra powdered sugar for dusting
- More sliced almonds for texture
Instructions
- Preheat the Oven: Set your oven to 150°C (300°F) and line two baking trays with parchment paper to prepare for baking the dacquoise layers.
- Make the Meringue: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat the mixture until stiff, glossy peaks develop.
- Fold in Almond Mix: Sift together the powdered sugar, almond flour, and cornstarch. Gently fold this dry mixture into the meringue carefully until fully incorporated, taking care not to deflate the mixture.
- Form the Discs: Using a piping bag or spoon, form 8–10 cm rounds of batter onto the prepared baking sheets. Smooth the tops slightly for even cookies.
- Bake to Perfection: Bake the discs in the preheated oven for 40–45 minutes until they are crisp and dry to the touch. Once done, leave them inside the oven with the door slightly open to cool completely without losing crispness.
- Whip the Filling: In a chilled bowl, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form. Gently fold in the toasted sliced almonds for added crunch and flavor.
- Assemble the Clouds: Spread or pipe the almond cream filling onto half of the cooled dacquoise discs. Top with the remaining discs to create beautiful sandwich cookies. Optionally, dust with extra powdered sugar and sprinkle additional sliced almonds for garnish and texture.
Notes
- Ensure egg whites are at room temperature for better meringue volume.
- Gently folding the almond mixture is key to maintaining the airiness of the meringue.
- Cooling the cookies slowly in the oven helps retain their crisp texture.
- Toasted almonds add flavor and texture; toast them lightly to avoid bitterness.
- These cookies are best enjoyed within 2-3 days stored in an airtight container.
Keywords: almond dacquoise, French cookies, sandwich cookies, almond meringue, whipped cream filling, elegant dessert
