Go Back
Close-up of golden-beige French Almond Dacquoise meringue discs with a porous, cracked texture and ivory filling.

French Almond Dacquoise: The Ultimate Guide to Praliné Meringue Perfection

Master the French Almond Dacquoise with this recipe for golden-beige toasted almond meringue discs and smooth ivory cream filling. A sophisticated, gluten-free dessert perfect for Pinterest-worthy tea parties and elegant dinners.
Print Recipe Save Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 sandwich cookies
Course: Dessert, Pâtisserie
Cuisine: French
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Meringue Discs
  • 2 cups (190g) Almond Flour Toasted
  • 1 1/2 cups (180g) Powdered Sugar Sifted
  • 6 large Egg Whites Room temperature
  • 1/2 cup (100g) Granulated Sugar
  • 2 tbsp (16g) Cornstarch
Almond Cream Filling
  • 1 cup (225g) Unsalted Butter Softened
  • 1/2 cup (120ml) Toasted Almond Paste Or Praliné
  • 1 tsp (5ml) Vanilla Extract
  • 1 pinch Sea Salt

Equipment

  • 1 Piping bag with large round tip
  • 1 Electric Hand Mixer or Stand Mixer
  • 2 Baking Sheets with Parchment Paper

Method
 

Prepare Meringue
  1. Toast almond flour at 300°F (150°C) for 8-10 minutes until fragrant. Sift with powdered sugar and cornstarch.
  2. Beat egg whites to soft peaks, then gradually add granulated sugar until stiff, glossy peaks form.
  3. Gently fold dry ingredients into meringue. Pipe into 3-inch circles on parchment paper.
Bake and Fill
  1. Bake at 300°F (150°C) for 20-25 minutes. Leave in oven with door ajar for 30 minutes to crisp.
  2. Cream butter, almond paste, vanilla, and salt until smooth and pale ivory.
  3. Pipe cream onto the flat side of one disc and sandwich with another. Dust with powdered sugar.

Notes

Ensure your mixing bowl is completely grease-free for the meringue.
Use a vintage blue and white plate for the most beautiful presentation.