Description
A dreamy Raspberry-Lavender Cloud Dacquoise made with almond meringue, floral whipped cream, and fresh raspberries.
Ingredients
For the Lavender Meringue Layers:
100g egg whites (from ~3 large eggs)
100g granulated sugar
90g powdered sugar
90g almond flour
½ tsp culinary lavender, finely ground
1 tsp cornstarch
Pinch of salt
For the Lavender Whipped Cream:
300ml heavy cream
3 tbsp powdered sugar
½ tsp vanilla extract
½ tsp dried lavender, steeped in 1 tbsp hot cream, then strained
Optional: 1–2 drops purple food coloring
To Assemble:
250g fresh raspberries
A few edible purple flowers (violas, lavender buds, borage)
Instructions
1. Preheat oven to 120°C (250°F). Line two trays with parchment. Draw two 18–20cm circles as guides.
2. Beat egg whites with salt until soft peaks form. Gradually add granulated sugar. Beat until glossy and stiff.
3. Sift powdered sugar, almond flour, cornstarch, and ground lavender. Gently fold into the meringue.
4. Pipe or spread into circles. Bake for 1.5 hours until dry to touch. Cool in the oven with door slightly open.
5. Warm 1 tbsp cream, steep lavender 10 minutes, then strain and cool. Whip full cream with sugar, vanilla, infused cream, and optional coloring.
6. Place the first meringue on a plate. Spread whipped cream and half the raspberries. Add second layer, pipe more cream, and decorate with remaining berries.
7. Finish with edible flowers. Chill 30 minutes before serving.
Notes
Use culinary lavender only, not decorative varieties.
Make meringue layers 1–2 days in advance.
Store assembled dacquoise up to 24 hours in the refrigerator.
Use fresh, firm raspberries for best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hr 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French