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Close up handheld photo of Almond Dacquoise Cookies on a vintage porcelain plate with morning light shadows.

Almond Dacquoise Cookies: The Ultimate French Meringue Cream Cloud Recipe

Elegant Almond Dacquoise Cookies featuring crispy almond meringue discs sandwiched with a rich, toasted almond cream filling. These light-as-air French treats are finished with a delicate dusting of powdered sugar for a professional pastry shop finish.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 sandwiches
Course: Cookies, Desserts
Cuisine: French
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups Almond Flour blanched and finely ground (150g)
  • 1 cup Confectioners' Sugar sifted (120g)
  • 4 large Egg Whites room temperature (120ml)
  • 0.5 cup Granulated Sugar superfine (100g)
  • 0.25 tsp Cream of Tartar 1g
  • 1 cup Unsalted Butter softened (227g)
  • 1.5 cups Confectioners' Sugar sifted (180g)
  • 0.25 cup Almond Flour toasted until golden (25g)
  • 1 tsp Almond Extract 5ml

Equipment

  • 1 Stand Mixer With whisk attachment
  • 2 Piping Bag One for meringue, one for filling
  • 1 Large Round Piping Tip 1/2 inch diameter
  • 1 Fine-mesh Sieve For sifting flour and sugar

Method
 

Making the Dacquoise
  1. Sift the 1.5 cups (150g) almond flour and 1 cup (120g) powdered sugar together twice to ensure a completely lump-free mixture.
  2. Beat egg whites with cream of tartar until frothy. Gradually add granulated sugar while beating on high until stiff, glossy peaks form.
  3. Gently fold the dry ingredients into the meringue. Pipe 2-inch circles onto parchment-lined sheets.
  4. Bake at 300°F (150°C) for 15-18 minutes until light golden-brown. Let cool completely.
Assembly
  1. Cream softened butter with powdered sugar, toasted almond flour, and extract until light and fluffy.
  2. Pipe a swirl of cream onto the flat side of one disc and top with a second disc. Sift powdered sugar generously over the tops.

Notes

Ensure your mixing bowl is completely free of grease or the meringue won't whip.
Toast the almond flour for the filling in a skillet until it turns tan for the best flavor.