Delight in Almond Dacquoise Cream Clouds for Light Indulgence

Experience the lightness of Almond Dacquoise Cream Clouds, a delightful gluten-free dessert that satisfies your sweet cravings.

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Prep Time 30

Cook Time 25

Cooling Time 30

Total Time 1 25

Servings: 12 pastries

Course: Desserts

Cuisine: French

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meringue

4 large Egg Whites Ensure bowls and tools are clean.
1 cup Granulated Sugar Add gradually for a glossy finish.
1 cup Almond Flour Substitutable with other nut flours.
1 cup Powdered Sugar Key for desired texture.

For the Filling

2 cups Whipping Cream Can be flavored with lemon zest or almond extract.

Optional Garnish

1/4 cup Sliced Almonds Adds crunchy texture.
1/4 cup Powdered Sugar For visual appeal.

Equipment

electric mixer
mixing bowl
Piping Bag
Baking sheets
parchment paper

Method

Step-by-Step Instructions

Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
In a clean bowl, beat the egg whites until soft peaks form, about 2-3 minutes.
Gradually add granulated sugar and whip until glossy and firm peaks form, about 5-7 minutes.
Sift in almond flour and powdered sugar, then gently fold until smooth and airy.
Pipe small rounds of meringue onto prepared sheets, leaving space for expansion.
Bake for 20-25 minutes until edges are crisp and golden, and centers are soft.
Whip the cream in a new bowl until soft peaks form, about 2-3 minutes.
Assemble by placing whipped cream between two meringue rounds.
Garnish with sliced almonds or powdered sugar and serve immediately.

Nutrition

Serving: 1pastryCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 50mgPotassium: 45mgSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

For best results, fill meringues just before serving to keep them crisp.

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