Almond Dacquoise Cream Clouds Recipe
If you’ve ever longed for a dessert that’s both delicate and dazzling, Almond Dacquoise Cream Clouds will truly sweep you off your feet. Imagine crisp, nutty almond meringue layers cocooning the dreamiest cloud of almond-scented whipped cream. This French-inspired treat boasts a divine contrast of textures—light, crunchy, and lusciously creamy all at once. Making Almond Dacquoise Cream Clouds is as enjoyable as eating them, and they’re certain to enchant anyone you share them with.
Ingredients You’ll Need
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For the almond dacquoise:
- 1 cup almond flour
- 1 cup powdered sugar
- 6 large egg whites, at room temperature
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
For the filling:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon almond extract
For garnish:
- toasted sliced almonds
- powdered sugar for dusting
- optional fresh berries
How to Make Almond Dacquoise Cream Clouds
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 300°F (150°C)—the lower temperature keeps the dacquoise crispy and evenly baked. Line two baking sheets with parchment paper so your rounds won’t stick, making cleanup a breeze later on.
Step 2: Mix Up the Almond Base
Sift the almond flour and powdered sugar into a bowl to break up any lumps. This ensures your dacquoise will be smooth and airy, setting the stage for a tender crunch in every bite of Almond Dacquoise Cream Clouds.
Step 3: Make the Perfect Meringue
In a squeaky-clean bowl, beat the egg whites with the cream of tartar until soft peaks appear. Begin adding the granulated sugar gradually and keep beating until you have stiff, glossy peaks—the foundation for your meringue magic. A splash of vanilla rounds out the flavor beautifully.
Step 4: Combine and Shape the Rounds
Gently fold the almond flour mixture into the meringue in three batches. Take your time to maintain the airy volume. Spoon or pipe the mixture into adorable 3-inch rounds on your baking sheets, spacing them well so they can bake evenly.
Step 5: Bake and Cool
Slide the sheets into the oven for 35–40 minutes, watching for the dacquoise to turn a lovely light gold. Turn off the oven and let the rounds cool inside with the door ajar—this little trick keeps them crisp and prevents cracks!
Step 6: Whip Up the Creamy Filling
Chill a bowl and your beaters, then whip the heavy cream with the powdered sugar and almond extract. Stop when soft peaks form; you want a luscious, pillowy filling for your Almond Dacquoise Cream Clouds.
Step 7: Assemble and Finish
Once the dacquoise rounds are fully cooled, sandwich a generous dollop of whipped cream between two rounds. Arrange the sandwiches on a platter, dust with powdered sugar, sprinkle toasted almonds, and add berries if you want a splash of color. Your Almond Dacquoise Cream Clouds are ready to enchant!
How to Serve Almond Dacquoise Cream Clouds
Garnishes
For the final flourish, dust your clouds with powdered sugar for an ethereal look, scatter toasted sliced almonds for extra crunch, and dot the platter with a few fresh berries. Each garnish highlights the elegance and delicate flavor of Almond Dacquoise Cream Clouds.
Side Dishes
These delicate sandwiches are perfection on their own, but pair wonderfully with a strong espresso, a cup of fragrant Earl Grey, or sliced stone fruits and citrus segments for a seasonal twist that complements their nutty richness.
Creative Ways to Present
Take things up a notch by stacking the clouds into a dreamy tower or nestling them on a slate board with edible flowers. Present each Almond Dacquoise Cream Cloud in a cupcake wrapper for an extra-special touch at showers or brunches—they’ll look like individual treasures.
Make Ahead and Storage
Storing Leftovers
To keep your Almond Dacquoise Cream Clouds crisp, store unfilled dacquoise layers in an airtight container at room temperature for up to 24 hours. Once assembled, refrigerate and enjoy within a few hours to savor their best texture.
Freezing
You can freeze unfilled dacquoise layers—wrap them gently in plastic, tuck into a sealed container, and freeze for up to one month. Allow to return to room temperature before adding the cream filling for the freshest, fluffiest results.
Reheating
There’s no need to reheat these delicate delights! If the meringue layers soften in storage, pop them in a low oven (250°F/120°C) for five minutes. Let cool before assembling with cream to restore that satisfying crispness.
FAQs
Can I use regular flour instead of almond flour?
The distinct flavor and texture of Almond Dacquoise Cream Clouds comes from almond flour; using all-purpose flour won’t provide the same nutty aroma or lightness. Stick with almond flour for authentic results.
Why didn’t my meringue get stiff peaks?
Make sure your bowl and beaters are spotless and free of grease, and that no yolk sneaks into your whites. Also, add sugar slowly and beat thoroughly for that glossy, billowy texture so essential to great Almond Dacquoise Cream Clouds.
Can the dacquoise layers be made ahead?
Absolutely! You can bake the meringue layers up to a day ahead. Store them in an airtight container at room temperature, and assemble with cream just before serving to keep them crisp and light.
What if I don’t have cream of tartar?
Cream of tartar helps stabilize the egg whites, but if you don’t have it, a small splash of lemon juice or white vinegar can work in a pinch. The texture might vary slightly, but you’ll still love your Almond Dacquoise Cream Clouds.
How do I get perfectly round dacquoise layers?
For evenly shaped clouds, use a piping bag fitted with a round tip, or trace circles onto parchment as a guide. Spoon the batter gently to stay within the lines for that classic cloud-like look.
Final Thoughts
Once you taste your first Almond Dacquoise Cream Cloud, you’ll see why this recipe feels truly special—impressively elegant but joyfully easy to make. Share these airy delights at your next gathering, and let their marvelously crisp, creamy layers win over everyone at the table!
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Almond Dacquoise Cream Clouds Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 sandwich-style clouds 1x
- Diet: Gluten-Free, Vegetarian
Description
Almond Dacquoise Cream Clouds are heavenly sandwich-style desserts made with layers of almond dacquoise filled with whipped cream, dusted with powdered sugar, and garnished with toasted almonds. These light and crisp treats are perfect for any special occasion or as a delightful sweet indulgence.
Ingredients
For the almond dacquoise:
- 1 cup almond flour
- 1 cup powdered sugar
- 6 large egg whites, at room temperature
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
For the filling:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon almond extract
For garnish:
- toasted sliced almonds
- powdered sugar for dusting
- optional fresh berries
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Prepare almond dacquoise: Sift together almond flour and powdered sugar in a bowl. Beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, beat until stiff glossy peaks form. Beat in vanilla. Gently fold in almond flour mixture. Spoon or pipe rounds onto sheets. Bake until golden.
- Whip cream filling: Whip chilled heavy cream with powdered sugar and almond extract until soft peaks form.
- Assemble: Sandwich two dacquoise rounds with whipped cream. Dust with powdered sugar, sprinkle with almonds, and add berries if desired.
Notes
- Dacquoise layers can be made a day ahead and stored in an airtight container.
- Assemble just before serving for maximum crispness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 dacquoise sandwich
- Calories: 260
- Sugar: 24 g
- Sodium: 35 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
