There’s an old kitchen smell that comes when almonds toast and sugar meets egg whites — like Sunday afternoons on the porch, where everyone’s gathered and the air is warm with stories. This Heavenly Almond Dacquoise Cream Clouds recipe always takes me back to those soft, sunlit days. It’s light as a whisper and sweet as a family secret.
Why make this recipe
Because every now and then we need a dessert that feels like a celebration without all the fuss. This dacquoise is airy, nutty, and pairs beautifully with a simple whipped cream — perfect for family gatherings, potlucks, or a quiet evening with a cup of strong coffee and good company.
How to make Heavenly Almond Dacquoise Cream Clouds
Ingredients:
- 4 large Egg Whites (ensure they are at room temperature)
- 1 cup Granulated Sugar
- 1 cup Powdered Sugar
- 2 cups Almond Flour
- 2 tablespoons Cornstarch
- 1/4 teaspoon Salt
- 1 cup Heavy Cream (start with chilled cream)
- 1/2 cup Powdered Sugar (adjust sweetness to preference)
- 1 teaspoon Vanilla Extract (or substitute with almond, rose, or citrus extracts)
- 1/2 cup Toasted Sliced Almonds (optional)
- 1/4 cup Extra Powdered Sugar (for dusting)
- 1/4 cup More Sliced Almonds (optional)
Directions:
Step‑by‑Step Instructions for Almond Dacquoise Cream Clouds
- Prep the oven and pans. Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and, if you like, draw three 6-inch circles on each sheet as guides for even rounds. Flip the parchment so the drawn side is down.
- Whip the egg whites. In a clean, dry bowl, whisk the room‑temperature egg whites until foamy. Gradually add the granulated sugar, a tablespoon at a time, and continue whipping until you reach glossy, stiff peaks. This is the cloud that holds the whole thing together — take your time.
- Combine dry ingredients. In a separate bowl, sift together the powdered sugar, almond flour, cornstarch, and salt. Sifting helps keep the batter light and lump-free.
- Fold gently. Add about a third of the dry mixture into the meringue and fold carefully with a spatula; you want to keep as much air as possible. Fold in the rest in two additions until just combined. If using toasted sliced almonds, fold them in gently now for texture.
- Pipe or spoon rounds. Transfer the batter to a piping bag (or use two spoons) and form even rounds onto the prepared parchment within the traced circles. Smooth the tops lightly with a wet fingertip if needed.
- Bake low and slow. Bake the rounds for about 25–30 minutes, turning the pans once midway, until they’re pale golden and firm to the touch. They should be crisp on the outside and slightly chewy inside — like a cloud with a gentle bite.
- Cool completely. Let the rounds cool on the pans for 10 minutes, then transfer to a wire rack to cool fully. Patience here keeps them from breaking.
- Make the whipped cream. Chill a mixing bowl and whisk, then pour in the heavy cream, add the 1/2 cup powdered sugar and vanilla extract. Whip until soft to medium peaks — creamy and billowy.
- Assemble the layers. Place one dacquoise round on a serving plate, spread a generous layer of whipped cream, add another round, more cream, and finish with a top round. Dust with the extra powdered sugar and sprinkle the remaining sliced almonds for a little Southern charm.
- Chill briefly before serving. Pop the assembled cake into the fridge for 20–30 minutes to let the flavors marry — but not so long that it loses its lightness.
How to serve Heavenly Almond Dacquoise Cream Clouds
Serve chilled or at cool room temperature. Slice with a serrated knife and present on a pretty plate with a sprig of mint or a few berries for color. It pairs wonderfully with strong coffee, a fruity tea, or a small glass of sparkling wine for special occasions.
How to store Heavenly Almond Dacquoise Cream Clouds
Store leftover slices in an airtight container in the refrigerator for up to 2 days — the crunch will soften a bit but the flavor stays heavenly. If you need to keep components longer, store the dacquoise rounds separately in a cool, dry place for up to 3 days and assemble just before serving.
Tips to make Heavenly Almond Dacquoise Cream Clouds
- Use room‑temperature egg whites for better volume.
- Sifting the almond flour and powdered sugar keeps the meringue light.
- Fold gently to preserve air — that’s how you get the cloud texture.
- Toast the sliced almonds on a baking sheet for 5–7 minutes at 325°F for a warm, nutty aroma.
- If the meringue looks glossy and holds peaks, you’re on the right track; if it droops, give it a little more whisking.
Variations (if any)
- Citrus twist: Add 1 teaspoon grated lemon or orange zest to the whipped cream for bright notes.
- Floral hint: Substitute the vanilla with a drop of rose extract for a delicate Southern belle vibe.
- Chocolate layer: Spread a thin ganache between layers for a richer take.
- Berry fold: Fold a spoonful of crushed raspberries into the whipped cream for a pretty pink filling.
FAQs
Q: Can I use other nuts besides almonds?
A: Yes — hazelnuts or pistachios work lovely, but their oil content can change the texture. If swapping, use finely ground nuts and keep the same total volume.
Q: Why did my dacquoise collapse?
A: Overmixing after folding can deflate the batter, or your oven temperature may be too high. Also, if egg whites weren’t whipped to stiff peaks, the structure won’t hold.
Q: Can I make the rounds ahead of time?
A: Absolutely. Bake the dacquoise rounds a day or two ahead and store them airtight. Fill and assemble the day you plan to serve for the best texture.
Q: Is there a gluten‑free version?
A: Yes — this recipe is naturally gluten‑free when you use almond flour and cornstarch (ensure your cornstarch is certified gluten-free if necessary).
Q: How sweet is the filling — can I reduce sugar?
A: You can reduce the powdered sugar in the whipped cream to taste. The dacquoise itself is lightly sweetened; adjust the filling to your family’s preference.
Conclusion
If you’re ever in need of a pastry that sings of porch swings and warm laughter, this Heavenly Almond Dacquoise Cream Clouds will do the trick, and you might enjoy browsing artisans for inspiration at Artisan Bakers – Cakes & Pastries – noon FOOD. For a touch of floral sweetness that pairs beautifully with almond desserts, take a peek at the Rose and lime Turkish Delights (lokum) recipe for ideas.
Come on back and tell me how it turned out — there’s nothing sweeter than good food shared with the people you love.
Heavenly Almond Dacquoise Cream Clouds
Ingredients
Method
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper, drawing three 6-inch circles on each sheet as guides.
- In a clean, dry bowl, whisk the room-temperature egg whites until foamy. Gradually add the granulated sugar, one tablespoon at a time, whipping until you reach glossy, stiff peaks.
- In a separate bowl, sift together the powdered sugar, almond flour, cornstarch, and salt.
- Add about a third of the dry mixture to the meringue and fold gently with a spatula. Fold in the rest in two additions until just combined. If using toasted sliced almonds, fold them in gently now.
- Transfer the batter to a piping bag or two spoons and form even rounds onto the prepared parchment within the traced circles. Smooth the tops lightly with a wet fingertip if needed.
- Bake the rounds for about 25–30 minutes, turning the pans once midway, until they’re pale golden and firm to the touch.
- Let the rounds cool on the pans for 10 minutes, then transfer to a wire rack to cool fully.
- Chill a mixing bowl and whisk, then pour in the heavy cream, add the 1/2 cup powdered sugar and vanilla extract. Whip until soft to medium peaks.
- Place one dacquoise round on a serving plate, spread a generous layer of whipped cream, add another round, more cream, and finish with a top round.
- Dust with the extra powdered sugar and sprinkle the remaining sliced almonds.
- Chill the assembled cake in the fridge for 20–30 minutes before serving.