Almond Dacquoise Sandwiches
Delicate almond meringue filled with rich whipped cream, creating a cloud-like dessert experience.
Servings: 12 sandwiches
Calories: 180kcal
Ingredients
For the Meringues
- 2 cups Almond flour The heart of our dacquoise, creating a rich, nutty canvas.
- 1 cup Powdered sugar Adds sweetness while ensuring a smooth texture.
- 4 large Egg whites Whipped to stiff peaks for lightness.
- 1 teaspoon Vanilla extract Enhances flavor and aroma.
For the Filling
- 1 cup Heavy cream Whipped to perfection for a luscious filling.
- 1 cup Toasted almonds For texture and crunch.
- 2 tablespoons Powdered sugar for dusting Final touch for elegance.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a mixing bowl, combine the almond flour and powdered sugar, whisking them together.
- In a separate bowl, whip the egg whites until stiff peaks form.
- Carefully fold the almond mixture into the whipped egg whites.
- Using a piping bag, pipe the mixture onto the prepared baking sheets in circles.
Baking
- Bake in the preheated oven for 15-20 minutes, until each dacquoise is golden and firm to the touch.
- Once baked, take the dacquoise out of the oven and let them cool completely on a wire rack.
Assembly
- In another bowl, whip the heavy cream with vanilla extract until soft peaks form.
- Assemble the sandwiches by spreading a generous amount of whipped cream between two layers of the cooled dacquoise.
- Finish by rolling the edges in toasted almonds and dusting the tops with powdered sugar.
Notes
Ensure your mixing bowl is completely grease-free while whipping egg whites. Fold the almond mixture carefully to maintain airiness, and let dacquoise cool completely before assembling.