Raspberry-Lavender Cloud Dacquoise
A light and airy dessert that combines floral lavender notes with tart fresh raspberries, creating an exquisite treat.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the Meringue
- 100 g egg whites (from approximately 3 large eggs) Provide the fluffy structure for the meringue.
- 120 g powdered sugar Adds sweetness.
- 60 g almond flour Enhances the meringue texture.
- 1 tsp dried lavender (culinary grade) Infuses the dessert with floral fragrance.
For the Filling
- 200 g heavy cream Rich and creamy component.
- 250 g fresh raspberries Highlight of the dish.
- 1-2 tbsp sugar (for raspberries) Enhances berry sweetness.
- to taste lemon zest Optional addition for citrusy flavor.
Instructions
Preparation
- Preheat your oven to 120°C (250°F). Line a baking sheet with parchment paper.
- In a clean bowl, whip the egg whites with an electric mixer until soft peaks form.
- Gradually add the powdered sugar, continuing to whip until stiff peaks form.
- Sift in almond flour and dried lavender, folding gently until combined.
- Pipe the meringue mixture into circles on the lined parchment paper.
Baking
- Bake for 1.5 to 2 hours until dry and firm.
- Allow the meringues to cool completely on the baking sheet.
Assembly
- Whip the heavy cream in a chilled bowl until soft peaks form.
- Toss the raspberries with sugar and let them sit until syrupy.
- Layer the cooled meringues with whipped cream and raspberries, alternating until desired height.
- Crown the top with additional berries and serve chilled.
Notes
Ensure egg whites are at room temperature and mixing bowls are clean for best results. Meringues can be made ahead of time.