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–+ servings

Almond Dacquoise Cream Clouds

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A delightful dessert combining crunchy meringue and smooth whipped cream, perfect for gatherings or quiet evenings at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: French
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the Dacquoise
  • 4 pieces egg whites (room temperature) Ensure they are at room temperature for better volume.
  • 1 cup almond meal
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
For the Cream Filling
  • 1 cup heavy cream Whip until soft peaks form.
  • 1 teaspoon vanilla extract

Method
 

Preparation and Baking
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a clean, dry bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to whip until stiff peaks form.
  3. Gently fold in the almond meal and powdered sugar until well combined.
  4. Spoon dollops of the mixture onto the prepared baking sheets, forming circles.
  5. Bake for 20-25 minutes or until the dacquoise is lightly golden and crisp.
  6. Allow to cool completely before removing from the parchment paper.
Whipping the Cream
  1. In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
Assembly
  1. Sandwich the cooled dacquoise layers with the whipped cream.
  2. Dust with powdered sugar before serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 50mgFiber: 1gSugar: 15g

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to two days, keeping them separate to avoid the whipped cream softening the dacquoise.
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