Raspberry-Lavender Cloud Dacquoise
An ethereal dessert featuring layers of airy meringue, luscious raspberry filling, and fragrant lavender, perfect for any occasion.
Servings: 8 servings
Calories: 250kcal
Ingredients
Meringue Layers
- 100 g egg whites (from approximately 3 large eggs) Use room-temperature egg whites for better volume.
- 200 g powdered sugar Ensure it is fine to dissolve into a glossy meringue.
- 100 g almond meal Provides depth of flavor and subtle crunch.
- 1 tablespoon dried lavender Aromatic floral notes that enhance flavor.
Filling and Topping
- 300 g fresh raspberries Add tartness and vibrant color.
- 250 ml heavy cream Silky and rich to bind layers.
- 1 tablespoon vanilla extract Enhances overall flavor.
Instructions
Preparation
- Preheat your oven to 150°C (300°F).
- Whisk the egg whites in a clean bowl until soft peaks form. Gradually sprinkle in the powdered sugar and whisk until you achieve stiff peaks.
- Gently fold in the almond meal and dried lavender with a spatula.
- Spread the meringue mixture onto parchment paper in circular shapes. Bake for one hour and let cool.
- Whip the heavy cream in a chilled bowl with vanilla extract until soft peaks form.
Assembly
- Layer the meringues with whipped cream and fresh raspberries between each layer.
- Serve chilled.
Notes
Serve with a cup of Earl Grey tea or sparkling champagne. Assemble just before serving to maintain texture.