Description
Elegant almond meringue cookies with toasted almond cream filling. Crisp, airy shells meet fluffy, nutty whipped cream for a refined French-style dessert.
Ingredients
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
1. Preheat oven to 150°C (300°F). Line two baking trays with parchment paper.
2. Beat egg whites with salt until soft peaks form. Gradually add granulated sugar and beat until stiff and glossy.
3. Sift powdered sugar, almond flour, and cornstarch. Gently fold into the meringue mixture.
4. Pipe or spoon mixture into 8–10 cm wide discs. Smooth tops gently.
5. Bake for 40–45 minutes until crisp. Let cool inside oven with door slightly ajar.
6. Whip chilled cream with powdered sugar and vanilla until soft peaks form. Fold in toasted sliced almonds.
7. Spread or pipe almond cream onto half the discs. Top with remaining discs to form sandwiches.
8. Dust tops with powdered sugar and extra almonds, if desired.
Notes
Unfilled dacquoise discs keep for 2 days in an airtight container.
Filled cookies are best eaten fresh but can be stored in the fridge for up to 24 hours.
Freeze unfilled layers for up to 2 weeks, wrapped tightly with parchment.
Re-whip the cream lightly if made a day ahead.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 295
- Sugar: 21 g
- Sodium: 65 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg