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Almond Dacquoise Cream Clouds

Almond Dacquoise Cream Clouds

Layers of delicate almond-infused meringue crowned with fluffy whipped cream create an airy dessert reminiscent of pastry shop classics.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine French
Servings 8 servings
Calories 300 kcal

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.

Notes

I found that sifting the almond meal twice yields a finer crumb.
Sealing cooled layers in parchment overnight prevents them from softening.
Use a gentle folding motion when combining nuts with meringue to keep the mixture airy.

Nutrition

Serving: 150gCalories: 300kcalCarbohydrates: 40g
Keyword Almond Dacquoise Cream Clouds, almond meringue, dacquoise, French pastry, whipped cream dessert
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