Description
- An ethereal French-inspired dessert featuring delicate, crisp-chewy almond meringue layers filled with a luscious, airy almond cream, finished with toasted almonds and powdered sugar.
Ingredients
Scale
Almond Dacquoise Layers:
- 4 egg whites (room temperature)
- 100 g granulated sugar
- 100 g powdered sugar
- 100 g finely ground almonds (almond flour)
- 1 tsp cornstarch
- Pinch of salt Almond Cream Filling:
- 250 ml heavy cream, chilled
- 1½ tbsp powdered sugar
- ½ tsp vanilla extract
- 50 g toasted sliced almonds Optional Finish:
- Extra powdered sugar for dusting
- More sliced almonds for texture
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to a low 150°C (300°F). Line two large baking trays with parchment paper. This low temperature and parchment paper are key to baking the dacquoise properly.
- Whip Egg Whites: In a large, clean mixing bowl (or the bowl of a stand mixer), add the room temperature egg whites and a pinch of salt. Beat with an electric mixer on medium speed until soft peaks begin to form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on medium-high speed. Continue beating until the meringue is stiff, glossy, and holds firm peaks. It should look like shiny, thick marshmallow fluff.
- Sift Dry Ingredients: In a separate medium bowl, sift together the powdered sugar, finely ground almonds (almond flour), and cornstarch. Sifting prevents lumps and ensures an airy texture.
- Fold Dry into Meringue: Gently fold the sifted dry ingredient mixture into the stiff meringue using a spatula. Use a light hand to preserve the air in the meringue. Fold until just combined and no streaks of dry ingredients remain. Be careful not to overmix.
- Pipe/Spoon Dacquoise: Pipe or spoon the mixture onto the prepared baking trays into equal-sized rounds, about 8–10 cm (3-4 inches) wide. You can trace circles on the back of the parchment paper as a guide. Smooth the tops slightly with the back of a spoon or an offset spatula.
- Bake Dacquoise Layers: Bake the dacquoise rounds for 40–45 minutes until they are crisp to the touch but still pale in color. They should not brown significantly. Once baked, turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents them from cracking.
- Whip Almond Cream: While the dacquoise cools, prepare the almond cream filling. In a chilled large bowl, whip the cold heavy cream with 1½ tablespoons of powdered sugar and ½ teaspoon of vanilla extract until soft peaks form. Gently fold in the 50g of toasted sliced almonds.
- Assemble Clouds: Once the dacquoise layers are completely cool, carefully peel them off the parchment paper. Sandwich the almond cream filling between two dacquoise discs to create individual “clouds.”
- Finish and Serve: Lightly dust the tops of the assembled Almond Dacquoise Cream Clouds with extra powdered sugar. For additional texture and visual appeal, sprinkle with more sliced almonds if desired. Serve immediately or store in an airtight container in the refrigerator for a short period.
Notes
- Mascarpone Temperature: Ensure mascarpone is very cold before whipping. Cold ingredients whip better and yield a firmer cream.
- Ladyfinger Soaking: Dip ladyfingers quickly (1-2 seconds per side) to prevent a soggy tiramisu. They will absorb more liquid as it chills.
- Whipping Cream: Do not overbeat the heavy cream or the final combined cream. Overbeating can make it grainy or separate.
- Chilling Time: The 6-hour (or overnight) chill time is crucial. It allows the tiramisu to set properly and the flavors to deepen.
- Rose Flavor Control: Start with a little rosewater/essence; a little goes a long way. Add more incrementally to prevent an overpowering floral taste.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking, Whipping, Layering
- Cuisine: French
Nutrition
- Serving Size: 1/8 of full recipe
- Calories: ~252 kcal
- Sugar: ~16.5 g
- Sodium: ~32 mg
- Fat: ~19.5 g
- Saturated Fat: ~9.3 g
- Unsaturated Fat: ~10.2 g
- Trans Fat: ~0 g
- Carbohydrates: ~17.5 g
- Fiber: ~1.3 g
- Protein: ~4.4 g
- Cholesterol: ~41 mg
Keywords: Almond Dacquoise, Dacquoise Recipe, Meringue Dessert, Almond Cream, French Dessert, No-Bake Cream, Elegant Dessert, Light Dessert, Gluten-Free Dessert, Sweet Clouds