Raspberry-Lavender Cloud Dacquoise
A delicate dessert blending the floral notes of lavender with the tartness of raspberries, featuring light meringue layers that create a delightful culinary experience.
Servings: 8 servings
Calories: 250kcal
Ingredients
Meringue Layers
- 100 g egg whites (from approximately 3 large eggs) Essential for that light, airy texture.
- 200 g icing sugar Adds a delicate sweetness that dissolves effortlessly.
- 125 g almond meal Brings warmth and depth to the meringue layers.
- 2 tsp dried lavender Aromatic and subtly floral.
Cream and Topping
- 100 g heavy cream Provides a luxurious mouthfeel.
- 200 g fresh raspberries Juicy and bright, adding refreshing tartness.
- optional fresh lavender sprigs for garnish Enhances visual appeal and aroma.
Instructions
Preparation
- Preheat your oven to 120°C (250°F) and line a baking tray with parchment paper.
- Whip the egg whites in a clean, dry bowl until soft peaks form; gradually add the icing sugar.
- Continue whipping until stiff, glossy peaks are achieved.
- Gently fold in the almond meal and dried lavender, ensuring not to deflate the egg whites.
- Spoon the meringue onto the prepared baking tray to form three evenly sized layers.
Baking
- Bake the meringue in the oven for 1 to 1.5 hours until dry and easily peeling from the parchment.
- Turn off the oven, leaving the meringue to cool completely inside.
Assembly
- Whip the heavy cream in a chilled bowl until soft peaks form.
- Once meringue layers are cool, layer whipped cream on the first meringue layer followed by fresh raspberries.
- Repeat the layering process until all meringue and cream are used.
- Garnish with fresh lavender sprigs and additional raspberries before serving.
Notes
Ensure that bowls and utensils are clean and dry for the best meringue results. You can substitute almond meal if desired and store leftovers in an airtight container.