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Almond Dacquoise with Whipped Cream Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 27 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Experience the delicate charm of Almond Dacquoise with Whipped Cream Filling, a classic French dessert featuring crisp almond meringue layers filled with luscious almond-infused whipped cream. Perfect for special occasions or to impress your guests with an elegant and airy treat.

Ingredients

Scale

For the Meringue

  • 4 egg whites, at room temperature
  • 100 g granulated sugar
  • 100 g powdered sugar
  • 100 g finely ground almonds (almond flour)
  • 1 tsp cornstarch
  • 1 pinch salt

For the Almond Cream

  • 250 ml heavy cream, chilled
  • 1.5 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 50 g toasted sliced almonds

Optional Garnishes

  • Extra powdered sugar for dusting
  • Additional sliced almonds

Instructions

  1. Preheat Oven and Prepare Trays: Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper to prevent the meringue from sticking during baking.
  2. Beat Egg Whites: In a mixing bowl, beat the egg whites along with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to whip the mixture until stiff, glossy peaks develop, indicating a stable meringue.
  3. Combine Dry Ingredients: Sift together the powdered sugar, finely ground almonds, and cornstarch in a separate bowl. This ensures there are no lumps and incorporates air for a light texture.
  4. Fold Dry Ingredients into Meringue: Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. Be careful to maintain as much airiness as possible for a light, airy meringue base.
  5. Shape Meringue Discs: Pipe or spoon the meringue batter into round shapes approximately 8–10 cm in diameter onto the prepared parchment-lined baking sheets, spacing them sufficiently to avoid sticking while baking.
  6. Bake the Meringue: Place the trays in the preheated oven and bake for 40–45 minutes until the meringues are crisp, dry, and easily lift off the parchment. Leave them inside the oven with the door slightly ajar to cool gradually, which helps prevent cracking.
  7. Prepare Almond Whipped Cream: In a cold bowl, whip the chilled heavy cream until soft peaks form. Add the powdered sugar and vanilla extract and continue whipping until the cream is firm but still smooth. Fold in the toasted sliced almonds gently to add crunch and flavor.
  8. Assemble the Dacquoise: Spread or pipe the almond cream onto half of the cooled meringue discs. Top with the remaining discs to create sandwiches.
  9. Garnish and Serve: Dust the finished dacquoise with extra powdered sugar and sprinkle additional sliced almonds on top for an elegant presentation before serving.

Notes

  • Ensure egg whites are at room temperature before whipping for best volume and stability.
  • Be gentle when folding the dry ingredients into the egg whites to keep the meringue light and airy.
  • Leaving the oven door slightly open while cooling helps prevent cracking in the meringue.
  • Chill the mixing bowl and beaters before whipping the cream for faster and better whipping results.
  • This dessert is best enjoyed the same day it’s assembled to maintain the crispness of the meringue.

Find it online: https://recipes.mbeams.com/almond-dacquoise-with-whipped-cream-filling-recipe/