A delicate French-style layered dessert featuring crisp almond-infused meringue rounds filled with light whipped cream.

Why You’ll Love This Recipe

The tender meringue shells bring a subtle nutty crunch that melts on your tongue, while the whipped cream offers an airy contrast. The elegant layers deliver an impressive presentation without overly complicated techniques, making this a sophisticated yet approachable treat. Rooted in French patisserie tradition, this dessert offers a refined twist on classic meringue.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 9 large egg whites
• ¾ teaspoon cream of tartar
• 1¼ cups granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1½ cups almond meal
• 1¼ cups powdered sugar
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 300 °F (150 °C). Line two baking sheets with parchment paper.
2. In a clean, grease-free large bowl, whisk the 9 egg whites with the ¾ teaspoon cream of tartar until foamy. Gradually add the 1¼ cups granulated sugar, one tablespoon at a time, until stiff glossy peaks form. Then gently fold in the 1 teaspoon vanilla extract and ½ teaspoon almond extract.
3. In a separate bowl, sift together the 1½ cups almond meal and 1¼ cups powdered sugar. Gently fold this mixture into the meringue until fully combined, taking care not to deflate the mixture.
4. Transfer the meringue mixture into a piping bag or use an offset spatula, and form three 8-inch (≈20 cm) circles on each baking sheet, smoothing the tops for even layers.
5. Bake for 25 minutes. Then rotate the sheets (front to back) and bake an additional 15-20 minutes until the edges are golden and the centers feel slightly soft. Once done, cool completely on racks.
6. Meanwhile, chill a mixing bowl and whisk. Pour in the 2 cups heavy whipping cream, add the ¼ cup powdered sugar and 1 teaspoon vanilla extract, and whip until medium peaks form.
7. To assemble: Place one meringue layer on a serving plate, spread one-third of the whipped cream over it, top with another meringue layer, spread the next third of whipped cream, add the final meringue layer and finish with the remaining whipped cream. Chill for at least 2 hours before slicing and serving.

Servings and timing

Serves: 8
Prep time: 15 minutes
Cook time: 45 minutes
Chill time: 2 hours
Total time: approximately 3 hours

Variations

• Fold in finely chopped roasted pistachios into the almond-meal mixture for a pistachio version.
• Drizzle raspberry coulis or a light lemon curd between layers to introduce a fruit-acid contrast.
• Use hazelnut flour or finely ground pistachios instead of almond meal (flavour will vary accordingly).
• For individual portions, pipe smaller circles and assemble as mini cakes.
• To add texture, sprinkle toasted coconut or cocoa powder on top before serving.

Storage/Reheating

Store the meringue layers (unfilled) in an airtight container at room temperature for up to 2 days; layering parchment between sheets helps maintain crispness. The whipped cream filling is best kept in the fridge and used within 24 hours—if it begins to soften, a quick re-whip restores volume. Once the dessert is assembled, keep it refrigerated and consume within 48 hours for best texture. Avoid reheating; it’s best served chilled.

FAQs

1. What is a dacquoise and how does it differ from pavlova?

A dacquoise is a layered nut-meringue dessert made by folding ground nuts into the meringue, producing a slightly chewier, more textured finish. A pavlova is a pure egg-white meringue with a crisp shell and a marshmallow-like interior, usually served with fruit and cream.

2. How do I store dacquoise layers so they stay crisp?

Cool the layers completely, then layer them with parchment paper between each and place in an airtight container at room temperature. Keep them in a dry environment—humidity will soften the texture.

3. Can I make this dessert ahead of time?

Yes — you can prepare the nut-meringue layers up to 48 hours ahead. Store them as described above. Whip the cream on the day of assembly for best volume and freshness.

4. What can I substitute for almond meal?

You may use finely ground hazelnuts or pistachios instead of almond meal. Be sure to adjust flavours; for example, if using hazelnuts, a drop of hazelnut extract might enhance the flavour profile.

5. Why won’t my meringue form stiff peaks?

Possible reasons: a trace of yolk in the whites, a bowl with grease or fat residue, sugar added too quickly, or room-temperature egg whites not whipped long enough. Use a clean, dry bowl and add sugar gradually after whites are foamy.

6. How do I keep whipped cream stable for assembly?

Chill your bowl and whisk beforehand. Use powdered sugar instead of granulated sugar for better integration. For extra stability, you can gently fold in a teaspoon of cornstarch or add a small amount of mascarpone cheese to the whipped cream.

7. Can I swap the heavy cream for something lighter?

You could use whipping cream with slightly lower fat content, but it may not hold as firmly or for as long. The rich texture of heavy whipping cream offers the best result in terms of stability and flavour.

8. What size baking sheets should I use?

Standard half-sheet pans (roughly 18 × 13 inches / 46 × 33 cm) work well when using two sheets. Make sure there’s enough space between the piped circles for airflow so they bake evenly.

9. Can I freeze this dessert?

It’s not recommended to freeze once assembled, as the whipped cream and meringue textures will degrade upon thawing and become soggy. You may freeze the meringue layers alone (wrapped well) and fill them fresh before serving.

10. How do I slice the dessert cleanly?

Use a sharp knife dipped in hot water and wiped dry between slices. This helps the layers stay intact and prevents the whipped cream from smearing.

Conclusion

If you’re looking for a dessert that feels elegant yet row-accessible, this Almond Dacquoise Cream Clouds recipe offers just that. With crisp almond-infused meringue, ultra-light whipped cream, and a beautiful layered presentation, it’s perfect for both special occasions and casual gatherings. A little patience and careful technique yield a stunning result — enjoy the process and the delicious outcome.

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