Raspberry-Lavender Cloud Dacquoise
This stunning dessert combines airy meringue with floral lavender and fresh raspberries, creating a captivating and delicious experience.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the meringue
- 100 g egg whites (from ~3 large eggs) Whipped to perfection for the lightest meringue.
- 100 g granulated sugar Adds sweetness and helps stabilize the egg whites.
- 100 g almond flour Provides a nutty richness.
- 1 tsp culinary lavender Infused with a soft, floral aroma.
For the assembly
- 250 g raspberries Juicy and tart, bursting with freshness.
- 250 ml heavy cream Adds a fluffy texture.
- 2 tbsp powdered sugar Combines effortlessly with cream.
- 1 tsp vanilla extract Enhances the overall sweetness.
- to taste lemon zest Optional for variation.
Instructions
Preparation
- Preheat the oven to 120°C (250°F) and line baking sheets with parchment paper.
- Whisk egg whites in a clean bowl until soft peaks form. Gradually add granulated sugar to achieve glossy, stiff peaks.
- Fold in almond flour and culinary lavender gently.
- Pipe meringue into circles on the prepared baking sheets.
Baking
- Bake meringues for approximately 1.5 hours until dry and crisp; let cool in the oven.
Whipping Cream
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until medium peaks form.
Assembly
- Layer meringues on a platter, adding whipped cream and a scattering of raspberries between each layer.
- Finish with more whipped cream, raspberries on top, and a sprinkle of lavender if desired.
Serving
- Chill before serving, allowing each slice to showcase layers of meringue, cream, and berries.
Notes
Ensure your mixing tools are grease-free, use room temperature eggs for better volume, and let the meringue dry completely for optimal texture.