Almond Dacquoise Sandwiches
Delicate sandwiches made with almond meringue and whipped cream filling, perfect for tea or special occasions.
Servings: 8 sandwiches
Calories: 150kcal
Ingredients
For the Meringue
- 3 pieces egg whites Fresh and free-range, for that perfect airy meringue.
- 1 cup powdered sugar Silky and sweet, adding irresistible sweetness.
- 1 cup almond flour Finely ground nuts that infuse a natural, nutty aroma.
- 1 teaspoon vanilla extract Fragrant and warm, elevating the flavor profile.
For the Filling
- 1 cup heavy cream Rich and creamy, the heart of your delectable filling.
- 2 tablespoons sugar Sweetener, balancing the cream’s richness.
For Garnish
- toasted almonds For garnish, adding a lovely crunch and nutty flavor.
- powdered sugar For dusting, creating a beautiful presentation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whip the egg whites until stiff peaks form. Gradually add powdered sugar while continuing to whip.
- Gently fold in the almond flour and vanilla extract until just combined.
- Transfer the mixture into a piping bag and pipe rounds onto the prepared baking sheet.
- Bake for about 15-20 minutes, until lightly golden and crisp. Allow them to cool completely.
Filling and Assembly
- In a separate bowl, whip the heavy cream with sugar until soft peaks form.
- Once the meringue rounds are cooled, sandwich a generous dollop of whipped cream between two rounds.
- Finish with toasted almonds on top and dust with powdered sugar before serving.
Notes
For best results, use room temperature egg whites. Allow meringues to cool completely before assembling to prevent melting.