Description
Almond Dacquoise Sandwich Cookies, also known as French Cream Clouds, are elegant French-style desserts featuring crisp and airy almond meringue shells paired with a fluffy, nutty whipped cream filling enhanced by toasted almonds. These refined cookies offer a perfect balance of texture and flavor, ideal for special occasions or sophisticated tea time treats.
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 the oven: Set your oven to 150°C (300°F) and line two baking trays with parchment paper to prepare for baking the dacquoise layers.
- Make the meringue: Beat the egg whites along with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue beating until the meringue is stiff and glossy, ensuring a stable base for the dacquoise.
- Combine dry ingredients: Sift together the powdered sugar, almond flour, and cornstarch to remove lumps and mix evenly. Gently fold this dry mixture into the meringue to preserve the airiness of the batter.
- Shape the dacquoise discs: Pipe or spoon the mixture onto the prepared baking trays, forming discs approximately 8–10 cm wide. Smooth the tops gently for even baking.
- Bake the dacquoise: Bake the discs for 40 to 45 minutes, or until they are crisp. After baking, allow them to cool inside the oven with the door slightly ajar to prevent cracking.
- Prepare the almond cream filling: Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold in the toasted sliced almonds, adding a crunchy texture and nutty flavor.
- Assemble the cookies: Spread or pipe the almond cream onto half of the cooled dacquoise discs, then carefully top with the remaining discs to create sandwich cookies.
- Finish and serve: Optionally, dust the tops with extra powdered sugar and sprinkle additional sliced almonds for an elegant presentation before serving.
Notes
- Unfilled dacquoise discs can be stored in an airtight container for up to 2 days.
- Cookies filled with almond cream are best enjoyed fresh but can be refrigerated for up to 24 hours.
- Freeze unfilled dacquoise layers wrapped tightly in parchment for up to 2 weeks.
- If preparing the cream ahead of time, lightly re-whip it before assembling the sandwiches.