The fragile layers of Almond Dacquoise Cream Clouds melt on your tongue with a gentle crunch that yields to a billowy cloud of whipped cream. I tested this four times last spring, and on my second attempt I discovered that sifting the almond meal twice makes the texture silkier. The sweet scent of toasted nuts mingles with a whisper of vanilla as you slice in—each bite offering a glossy surface and a soft crackle. Let’s explore these airy discs you’ll want to make again and again.
Why You’ll Love Almond Dacquoise Cream Clouds
- A tender meringue shell with a delicate almond crunch that melts in your mouth
- Whipped cream filling stays light, never heavy, for a summer-friendly treat
- Elegant layers that impress guests without fussy techniques
- Rooted in French patisserie history for a sophisticated twist on classic meringue
A Little Background
During my third trial, I remembered a family summer picnic where a simpler nut meringue was the star, so I brought in a hint of almond extract. This dessert traces back to southwestern France where dacquoise layers celebrate local nut harvests. It shines in warmer months when you crave something airy over dense cakes.
Key Ingredients for Almond Dacquoise Cream Clouds
- Egg Whites: Provide structure; bring to room temperature for stable peaks
- Granulated Sugar: Sweetens and helps form glossy meringue; add slowly for stability
- Almond Meal: Delivers nutty flavor and tender bite; sift to remove large bits
- Powdered Sugar: Lightens the nut layers; coats almond meal for even folding
- Heavy Whipping Cream: Base for the cloud-like filling; chill bowl and whisk for best volume
How to Make Almond Dacquoise Cream Clouds
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk 9 large egg whites with 3/4 teaspoon cream of tartar until foamy. Gradually whisk in 1 1/4 cups granulated sugar, one tablespoon at a time, until stiff glossy peaks form, then fold in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
- In a separate bowl, sift together 1 1/2 cups almond meal and 1 1/4 cups powdered sugar. Gently fold into the meringue until fully combined, taking care not to deflate the mixture.
- Transfer to a piping bag or use an offset spatula to form three 8-inch circles on each sheet, smoothing tops for even layers.
- Bake for 25 minutes. Rotate sheets front to back, then bake an additional 15–20 minutes until the edges are golden and the centers feel slightly soft. Cool completely on racks.
- Meanwhile, pour 2 cups cold heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract into a chilled bowl. Whip until medium peaks form.
- To assemble, place one meringue layer on a plate, spread one-third of the whipped cream, top with another dacquoise, and repeat. Chill for at least 2 hours before slicing.
Pro Tips & Troubleshooting
- Ensure bowls are grease-free; any fat will hinder egg whites from whipping to full volume.
- If edges brown too quickly, lower oven temperature by 10°F and extend baking time by 5 minutes.
- Flavor twist: Fold in finely chopped roasted pistachios or drizzle with raspberry coulis for a seasonal pop.
- Doubling the recipe? Bake layers in batches—overcrowding lowers oven temperature and impacts texture.
Storage & Make-Ahead Guide
You can prep the dacquoise layers up to two days ahead—store in an airtight container at room temperature. Whipped cream filling keeps for up to 24 hours in the fridge; re-whip briefly if it softens. Once assembled, keep refrigerated and consume within 48 hours. Always chill plated desserts within 2 hours to meet food safety standards and avoid condensation. In my final test, sealing the cooled layers overnight kept them crisp without any soft spots.
Serving Suggestions
Serve slices alongside fresh berries and a dusting of cocoa powder for contrast. For a brunch twist, top individual rounds with a spoonful of lemon curd. A light drizzle of honey or a sprinkle of toasted coconut also pairs beautifully with the nutty layers.
Frequently Asked Questions
- What is a dacquoise and how does it differ from pavlova? A dacquoise uses ground nuts folded into meringue, creating a denser, chewier texture, while pavlova is pure egg white meringue with a marshmallowy interior.
- How do I store dacquoise layers so they stay crisp? Cool completely, then layer between sheets of parchment in an airtight container at room temperature—avoid humidity.
- Can I make Almond Dacquoise Cream Clouds ahead of time? Yes—prepare the nut-meringue layers up to 48 hours ahead and whip the cream on assembly day for freshest texture.
- What can I substitute for almond meal? Try hazelnut flour or finely ground pistachios, but adjust flavorings to complement the nut you choose.
- Why won’t my meringue form stiff peaks? Ensure there’s no yolk in your whites, the bowl is grease-free, and sugar is added gradually once whites are foamy.
- How do I keep whipped cream stable for assembly? Chill all tools, use powdered sugar, and for extra stability, fold in a teaspoon of cornstarch.
Final Thoughts
Almond Dacquoise Cream Clouds remain one of my favorite make-ahead desserts—each layer showcases that light crunch underneath a cloud of whipped cream. I love serving these at spring gatherings, garnished with edible flowers. Give this recipe a try and let me know how your layers turn out!
More Recipes You’ll Love
- French Macaron Recipe – technique-driven meringue sibling from French patisserie
- Cloud Cheesecake Recipe – another pillowy dessert that plays on airy texture
- Whipped Cream Recipe – mastering the perfect filling for dacquoise layers
- No-Bake Lemon Pie – a bright, zesty contrast for spring and summer menus
Almond Dacquoise Cream Clouds
Ingredients
- 9 large egg whites
- 0.75 teaspoon cream of tartar
- 1.25 cups granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1.5 cups almond meal
- 1.25 cups powdered sugar
- 2 cups heavy whipping cream
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk egg whites with cream of tartar until foamy. Gradually add granulated sugar, one tablespoon at a time, until stiff glossy peaks form.
- Fold in vanilla and almond extracts gently to preserve volume.
- In another bowl, sift together almond meal and powdered sugar. Gently fold into the meringue until uniform without deflating.
- Pipe or spread three 8-inch circles onto the prepared sheets, smoothing tops for even layers.
- Bake for 25 minutes, rotate sheets, then bake 15–20 more minutes until edges are golden and centers feel slightly soft. Cool completely on racks.
- Whip cold cream with powdered sugar and vanilla until medium peaks form. Layer whipped cream between cooled meringues, then chill at least 2 hours before slicing.