Espresso & Hazelnut Dacquoise Clouds-Where toasted hazelnuts meet espresso cream in a melt-in-your-mouth meringue sandwich.

Introduction

These Espresso & Hazelnut Dacquoise Clouds are a sophisticated twist on classic French dacquoise cookies. Light, nutty meringue shells cradle a silky espresso mascarpone cream, creating a dessert that’s airy, aromatic, and deeply satisfying. Think of it as tiramisu reimagined—floating on a cloud.

Perfect for afternoon tea, elegant gatherings, or a quiet moment of indulgence, these sandwich-style treats combine texture and flavor in every bite. The toasted hazelnuts bring warmth, the espresso adds depth, and the mascarpone cream ties it all together with velvety richness.

Ingredients

For the Hazelnut Dacquoise Shells

• 100g egg whites (about 3 large eggs)
• 100g granulated sugar
• 100g powdered sugar
• 100g toasted hazelnuts, finely ground
• 1 tsp cornstarch
• Pinch of salt

For the Espresso Mascarpone Filling

• 200g mascarpone cheese
• 150ml heavy cream
• 2 tbsp powdered sugar
• 1 shot (30ml) strong espresso or 1 tsp espresso powder dissolved in 1 tbsp water
• 1 tsp vanilla extract

To Finish

• Unsweetened dark cocoa powder
• Fine dark chocolate shavings or curls

Instructions

Step 1: Make the Dacquoise Shells

1. Preheat oven to 120°C (250°F). Line two baking trays with parchment paper.
2. Whip the meringue: Beat egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
3. Fold in dry ingredients: Sift powdered sugar, cornstarch, and ground hazelnuts together. Gently fold into the meringue using a spatula, being careful not to deflate the mixture.
4. Pipe & bake: Transfer mixture to a piping bag fitted with a round tip. Pipe 4–5 cm rounds onto the trays. Bake for 1.5 hours until crisp and dry. Let cool completely.

Step 2: Make the Espresso Mascarpone Cream

1. In a chilled bowl, whip heavy cream, powdered sugar, espresso, and vanilla until soft peaks form.
2. Fold in mascarpone gently until smooth and thick. Chill until ready to use.

Step 3: Assemble the Clouds

1. Match meringue shells in pairs by size.
2. Pipe or spoon espresso cream onto one shell, then sandwich with the other.
3. Dust tops with cocoa powder and sprinkle with chocolate curls.
4. Chill for 30 minutes to set.

Recipe Details

Category Value
Prep Time 30 minutes
Bake Time 1.5 hours
Chill Time 30 minutes
Yield 12 sandwich cookies
Difficulty Sophisticated but achievable

Tips for Success

• Use room temperature egg whites for better volume.
• Toast hazelnuts and cool before grinding for deeper flavor.
• Don’t overmix the meringue—gentle folding preserves airiness.
• Chill the cream before whipping for best texture.
• Pipe evenly for uniform cookies that sandwich beautifully.

Variations to Try

• Cardamom Touch: Add a pinch of cardamom to the cream for a Middle Eastern twist.
• Chocolate Ganache Center: Add a thin layer of ganache for extra indulgence.
• Nut Swap: Try almonds or pistachios instead of hazelnuts.
• Citrus Zest: Add orange or lemon zest to the cream for brightness.

Serving Suggestions

• Serve with a shot of espresso or a glass of dessert wine.
• Plate with a drizzle of chocolate sauce and crushed hazelnuts.
• Add edible gold leaf or flowers for a luxe presentation.

Storage & Make-Ahead

• Store assembled cookies in the fridge for up to 2 days.
• Unfilled shells can be kept in an airtight container for 3–4 days.
• Freeze shells for up to 1 month; thaw before filling.

Why You’ll Love It

• Nutty, creamy, and aromatic—like tiramisu in cloud form.
• Elegant enough for entertaining, easy enough for home bakers.
• Customizable with flavors and textures to suit your style.