Espresso & Hazelnut Dacquoise Clouds

why make this recipe

Espresso & Hazelnut Dacquoise Clouds are a delightful treat that combines the rich flavors of espresso and hazelnuts with a light and airy meringue. This dessert is perfect for coffee lovers and anyone who enjoys a sweet, nutty flavor. The meringue’s crisp texture paired with the creamy filling makes each bite a heavenly experience. Whether you are hosting a gathering or just want to indulge yourself, these dacquoise clouds will impress your guests and satisfy your sweet tooth.

how to make Espresso & Hazelnut Dacquoise Clouds

Ingredients :

• 100g egg whites (from ~3 large eggs)
• 100g granulated sugar
• 100g powdered sugar
• 100g toasted hazelnuts, finely ground
• 1 tsp cornstarch
• Pinch of salt
• 200g mascarpone cheese
• 150ml heavy cream
• 2 tbsp powdered sugar
• 1 shot (30ml) strong espresso or 1 tsp espresso powder dissolved in 1 tbsp water
• 1 tsp vanilla extract
• Unsweetened dark cocoa powder
• Fine dark chocolate shavings or curls

Directions :

1. Preheat the oven to 120°C (250°F) and line two trays with parchment paper.
2. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue to beat until the mixture is stiff and glossy.
3. Sift the powdered sugar, cornstarch, and ground hazelnuts, then gently fold them into the meringue.
4. Pipe small rounds (4–5 cm) of the mixture onto the prepared trays and bake for 1.5 hours, or until the meringues are crisp and dry. Allow to cool completely.
5. In a separate bowl, whip the heavy cream, powdered sugar, espresso, and vanilla until soft peaks form. Fold in the mascarpone cheese until the mixture is smooth.
6. Pipe or spoon the cream onto half of the cooled meringues. Sandwich them with the other halves.
7. Dust the finished dacquoise clouds with cocoa powder and sprinkle with chocolate shavings. Chill them for 30 minutes to set.

how to serve Espresso & Hazelnut Dacquoise Clouds

Serve the Espresso & Hazelnut Dacquoise Clouds as a stunning dessert. You can present them on a beautiful plate, dusted with extra cocoa powder or adorned with more chocolate shavings for an elegant touch. Pair them with a cup of coffee or tea to enhance the flavors.

how to store Espresso & Hazelnut Dacquoise Clouds

To store the dacquoise clouds, keep them in an airtight container in the refrigerator. They can be kept for up to 3 days. Avoid stacking them directly on top of each other to prevent them from sticking together.

tips to make Espresso & Hazelnut Dacquoise Clouds

• Make sure your mixing bowl and beaters are clean and free from grease when whipping the egg whites.
• Use finely ground hazelnuts to achieve a smoother texture in the meringues.
• If you want to add more coffee flavor, increase the amount of espresso in the cream filling.

variation

You can switch out hazelnuts for other nuts like almonds or pistachios for a different flavor. You can also add a bit of orange zest or a splash of liqueur to the cream filling for a unique twist.

FAQs

Can I make these without espresso?
Yes, you can use espresso powder dissolved in water or omit the coffee flavor altogether if you prefer a milder taste.

What can I do if the meringues are sticky?
If the meringues are sticky after baking, they may need more time in the oven. Make sure they are completely dry before removing them.

Can I freeze the dacquoise clouds?
Yes, you can freeze the meringue layers. Wrap them well in plastic wrap and store them in an airtight container. However, it is best to fill them with cream just before serving for optimal texture.