Almond Dacquoise Cream Clouds
Elegant almond meringue sandwiches filled with vanilla whipped cream and toasted almonds.
Ingredients
Ingredients
- 4 large egg whites at room temperature
- 1 pinch salt
- 1/2 cup granulated sugar 100 g
- 3/4 cup powdered sugar sifted (100 g)
- 2 cups almond flour finely ground blanched (200 g)
- 1 tablespoon cornstarch 10 g
- 1 cup heavy cream chilled (250 ml)
- 1/3 cup powdered sugar sifted (50 g, for filling)
- 1 teaspoon vanilla bean paste
- 1/3 cup toasted sliced almonds cooled (50 g, for filling)
- 1/3 cup powdered sugar sifted (50 g, for dusting)
- 1/3 cup sliced almonds 50 g, for garnish
Instructions
- Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper.
- Place the egg whites and salt in a clean mixing bowl. Beat on medium speed until soft peaks form, about 3 to 4 minutes.
- Gradually add the granulated sugar in a slow, steady stream while beating. Increase speed to medium-high and beat until stiff, glossy peaks form, 3 to 4 minutes more.
- In a separate bowl, sift together the 3/4 cup powdered sugar, almond flour, and cornstarch.
- Using a spatula, gently fold the almond mixture into the meringue in 3 additions, turning the bowl and cutting through the center until no dry spots remain and the batter flows in thick ribbons.
- Transfer the batter to a piping bag fitted with a round tip, or to a zip-top bag with the corner snipped off.
- Pipe 3- to 4-inch discs onto the prepared baking sheets, spacing them about 1 inch apart. Aim to pipe 24 even discs.
- Bake for 40 to 45 minutes, rotating the sheets halfway through, until the meringues are crisp, dry to the touch, and lift easily from the parchment.
- Remove the baking sheets from the oven and let the meringue discs cool completely on the sheets.
- While the meringues cool, pour the chilled heavy cream into a cold mixing bowl. Beat until it begins to thicken.
- Add the 1/3 cup powdered sugar and vanilla bean paste, then continue beating until soft to medium peaks form.
- Gently fold in the toasted sliced almonds for the filling until evenly distributed. Refrigerate the cream while you prepare to assemble.
- Once the meringue discs are completely cool, pair them by similar size.
- Spread or pipe a generous layer of the almond whipped cream onto the flat side of one disc from each pair.
- Top with the second disc, flat side down, to create a sandwich, pressing gently so the filling reaches the edges.
- Arrange the assembled cookies on a serving platter. Just before serving, dust the tops with the remaining powdered sugar and sprinkle with the remaining sliced almonds for garnish.
- Serve immediately or refrigerate in a single layer in an airtight container for up to 24 hours before serving.
Notes
- Separate egg whites while the eggs are cold, then let the whites come to room temperature for better volume.
- Ensure the mixing bowl and beaters are completely clean and dry; any grease can prevent the whites from whipping properly.
- Do not overfold the almond mixture into the meringue; too much folding can deflate the batter and make the cookies dense.
- For best texture, bake the meringue discs up to 2 days ahead and store them at room temperature in an airtight container before filling.
- The filled cookies are crispest on the first day; after chilling, the meringue will soften slightly but remains delicious.
- Ensure the mixing bowl and beaters are completely clean and dry; any grease can prevent the whites from whipping properly.
- Do not overfold the almond mixture into the meringue; too much folding can deflate the batter and make the cookies dense.
- For best texture, bake the meringue discs up to 2 days ahead and store them at room temperature in an airtight container before filling.
- The filled cookies are crispest on the first day; after chilling, the meringue will soften slightly but remains delicious.