Almond Dacquoise Cream Clouds

Light, nutty, and ethereal – these French-style sandwich cookies melt in your mouth like a dream.

Introduction

Almond Dacquoise Cream Clouds are a delicate and refined French-style dessert that combines crisp yet chewy almond meringue cookies with a fluffy, lightly sweetened whipped cream filling. These cookies are an elegant twist on traditional dacquoise, featuring airy layers that dissolve on your tongue with a soft crunch followed by a luscious cream center. Whether you’re entertaining guests, baking for a special occasion, or simply want to elevate your dessert game, these cloud-like treats are guaranteed to impress.

Why You’ll Love This Recipe

• Elegant and impressive for special events or gifting
• Naturally gluten-free thanks to almond flour
• Balanced texture: crispy outside, chewy inside, and creamy center
• Customizable with various fillings or nut options

Ingredients

For the Almond Dacquoise Cookies:

• 4 large egg whites (room temperature)
• ½ cup granulated sugar
• 1 cup almond flour (finely ground almonds)
• 1 cup powdered sugar
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract
• Pinch of salt

For the Toasted Almond Whipped Cream Filling:

• 1 cup heavy whipping cream (cold)
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ¼ cup sliced almonds, toasted and cooled

Step-by-Step Instructions

Step 1: Prepare the Almond Meringue (Dacquoise)

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. You can trace 1½ to 2-inch circles as a guide if desired.
2. In a large bowl, whisk the egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form.
3. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
4. In a separate bowl, sift together the almond flour, powdered sugar, and cornstarch.
5. Gently fold the dry mixture into the whipped egg whites in batches, being careful not to deflate the meringue. Use a spatula and fold until just combined.
6. Add vanilla extract and give a final gentle stir.
7. Transfer the mixture into a piping bag fitted with a round tip and pipe 1½-inch rounds onto the prepared baking sheets, leaving some space in between.
8. Let the piped rounds rest for 15–20 minutes to help form a thin skin.
9. Bake for 25–30 minutes until the cookies are firm to the touch and lightly golden. Turn off the oven, crack the door open, and let the cookies cool in the oven for another 15 minutes to dry out further.
10. Once completely cool, carefully peel the cookies off the parchment paper.

Step 2: Make the Almond Cream Filling

1. In a dry skillet over medium heat, toast the sliced almonds until golden and fragrant. Remove from heat and let them cool completely.
2. In a chilled mixing bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.
3. Gently fold in the cooled toasted almonds. Be careful not to overmix.

Step 3: Assemble the Cream Clouds

1. Pair up the dacquoise cookies by size.
2. Pipe or spoon a dollop of whipped almond cream onto the flat side of one cookie.
3. Top with the matching cookie to form a sandwich, pressing gently to spread the filling slightly.
4. Repeat with the remaining cookies and cream.

Tips for Success

• Use room temperature egg whites for maximum volume.
• Ensure mixing bowls and utensils are grease-free to allow proper meringue formation.
• Don’t overfold the batter — a light hand keeps the cookies airy.
• Only assemble cookies right before serving if you want to retain crispness.

Serving Suggestions

Serve Almond Dacquoise Cream Clouds as a luxurious finish to a dinner party, a sophisticated afternoon tea treat, or a special gift for birthdays and holidays. They pair beautifully with black tea, espresso, or a light dessert wine.

Storage

• Unfilled cookies: Store in an airtight container at room temperature for up to 2 days.
• Filling: Store in the fridge up to 24 hours; re-whip slightly before using.
• Assembled cookies: Best enjoyed the same day. If stored in the fridge, consume within 24 hours as the shells will soften.

Variations to Try

• Replace almond flour with hazelnut flour for a nutty twist.
• Add a thin layer of raspberry or lemon curd before the cream for extra flavor.
• Drizzle the tops with melted dark chocolate before serving for a dramatic finish.

Final Thoughts

Almond Dacquoise Cream Clouds are a stunning dessert that looks like it came straight out of a French patisserie—but with a little care and patience, you can make them at home. Light as air, gently sweet, and richly nutty, these cookies offer the perfect balance of elegance and comfort. Whether you serve them as a refined dessert or enjoy one with a quiet cup of tea, they’re sure to bring a little magic to your day.