Raspberry-Lavender Cloud Dacquoise
An enchanting layered dessert featuring airy meringue, whipped cream, fresh raspberries, and a hint of dried lavender.
Servings: 8 servings
Calories: 220kcal
Ingredients
Meringue Base
- 100 g egg whites (from approximately 3 large eggs) Fresh and fluffy for the airy base.
- 200 g powdered sugar Delicate for achieving the desired meringue texture.
- 100 g almond meal Adds depth and a tender crunch.
- 1 tablespoon dried lavender Brings a subtle perfumed flavor.
Cream Filling and Topping
- 250 ml heavy cream Rich and velvety for the creamy filling.
- 200 g fresh raspberries Bright and tangy, these jewels provide color and flavor.
- 1 tablespoon lemon juice Enhances the flavors with a hint of citrus.
Instructions
Preparation
- Preheat the oven to 120°C (250°F). Line two baking sheets with parchment paper.
- Whip the egg whites in a large mixing bowl until soft peaks begin to form.
- Gradually add the powdered sugar to the egg whites. Continue whipping until stiff peaks are achieved.
- Gently fold in the almond meal and dried lavender using a spatula.
- Pipe the meringue mixture into circles on the prepared baking sheets.
Baking
- Bake for about 1 hour or until the meringue is dry and crisp.
- Allow them to cool completely on the baking sheets.
Assembly
- In a separate bowl, whip the heavy cream until soft peaks form and fold in the lemon juice.
- Place one meringue layer on a serving plate and spread with whipped cream. Top with fresh raspberries.
- Repeat the layering process, finishing with a final layer of meringue.
- Garnish with extra raspberries and lavender flowers.
Notes
Ensure mixing bowl and whisk are free of grease. Use fresh ingredients for best results. Allow meringue layers to cool completely before assembly.