Dreamy Dacquoise with Peaches and Cream in 4 Easy Steps

I’ll never forget the first time I tasted dacquoise in a tiny Parisian patisserie – those crisp-yet-chewy meringue layers sandwiched with clouds of cream and ripe summer fruit made me weak in the knees! This Dacquoise with Peaches and Cream captures that magical combination of textures: the delicate crunch giving way to silky whipped cream and juicy peaches. It’s become my go-to dessert when I want to impress without spending hours in the kitchen (though everyone will think you did!). The secret’s in the simple perfection of properly whipped meringue and letting those gorgeous peach flavors shine. Perfect for lazy summer evenings when you want something sweet but not heavy – just close your eyes and you’re practically in Provence!

Why You’ll Love This Dacquoise with Peaches and Cream

This dessert stole my heart (and probably will steal yours too) because:

• That heavenly texture – crisp meringue hugging pillowy cream and juicy peaches is pure magic
• No stress! The components can be prepped the day before – just assemble before serving
• Summer in every bite – ripe peaches and whipped cream taste like sunshine on a plate
• Looks fancy but secretly easy – your guests will think you’re a pastry chef
• Light yet satisfying – the perfect finale to a rich meal without weighing you down

Trust me, one bite and you’ll be hooked – just like I was that first time in Paris!

Ingredients for Dacquoise with Peaches and Cream

Here’s everything you’ll need to create this dreamy dessert:

• 4 large egg whites, room temperature (trust me, this makes all the difference for volume!)
• 1 cup granulated sugar, divided (we’ll add it gradually while whipping)
• 1 cup almond flour, sifted (the secret for that perfect nutty flavor)
• 1 cup powdered sugar, sifted (helps stabilize our meringue layers)
• 2 ripe peaches, sliced thin (smell them – they should be fragrant!)
• 1 cup heavy cream, chilled (or coconut cream for dairy-free)
• 1 tsp vanilla extract (or scrape a vanilla bean for extra luxury)

Ingredient Notes

Almond flour gives dacquoise its signature texture – don’t substitute regular flour! For peaches, look for ones that yield slightly when gently pressed near the stem. If your cream won’t whip, make sure it’s very cold and your bowl is chilled. Powdered sugar in the meringue helps prevent weeping – a baker’s little insurance policy!

How to Make Dacquoise with Peaches and Cream

Okay, friends – here’s where the magic happens! Don’t let the fancy French name fool you. Making dacquoise is actually straightforward if you follow these steps carefully. I’ve made every mistake so you don’t have to!

1. Whip it good: In a spotlessly clean bowl (any grease ruins meringue!), beat egg whites until foamy. Gradually add granulated sugar 1 tbsp at a time until you get stiff, glossy peaks that hold their shape when you lift the whisk.
2. Gentle folding is key: Sprinkle half the almond flour and powdered sugar over the meringue. Using a rubber spatula, fold gently from the bottom up – imagine you’re hugging the dry ingredients into the fluffy whites. Repeat with remaining dry ingredients until just combined. Overmixing = flat dacquoise!
3. Shape your layers: Pipe or spoon the mixture into three 6-inch circles on parchment-lined baking sheets. Smooth tops with a wet finger for even baking. They’ll spread a little, so leave space between them.

Baking the Meringue Layers

Preheat your oven to 300°F (150°C) – no cheating on temperature! The low heat slowly dries the meringue without browning it too much. Bake for 45 minutes, then turn off the oven and leave the door slightly ajar with a wooden spoon for another 30 minutes – this prevents cracking. Resist peeking! The meringue is done when it lifts cleanly from the parchment and sounds hollow when tapped.

Assembling the Dacquoise

Let the meringue cool completely (this is crucial!). Whip the chilled cream with vanilla until billowy – stop just when it holds stiff peaks. Start with a meringue layer, spread with 1/3 of the cream, then arrange peach slices in a pretty pattern. Repeat layers, finishing with cream. Chill at least 1 hour before serving – this lets the textures meld beautifully. Right before serving, I love dusting with powdered sugar and adding fresh mint leaves for a pop of color!

Tips for Perfect Dacquoise with Peaches and Cream

After countless batches (and a few hilarious kitchen disasters), here are my hard-won secrets for dacquoise success:

Egg whites must be room temp – cold ones won’t whip up properly! I leave mine out for about 30 minutes before starting. And please – no yolk traces in your whites, or they’ll never reach stiff peaks. My trick? Crack each egg into a small bowl first to check.

When folding, be gentle as a butterfly’s wings – overmixing deflates all that precious air we worked so hard to incorporate! Stop when you can still see a few streaks of flour.

For make-ahead magic: store baked meringue layers in an airtight container at room temp (up to 2 days) and whip the cream fresh. The peaches? Slice them just before assembling to prevent browning. If you must prep ahead, toss them with a little lemon juice.

Oh! And never assemble more than an hour before serving – nobody wants soggy meringue! The crisp texture is what makes this dessert so special.

Variations for Dacquoise with Peaches and Cream

Oh, the possibilities! While I adore the classic peach version, here are some delicious twists I’ve tried (and loved!):

• Berry bliss: Swap peaches for raspberries or strawberries in summer – the tartness cuts through the sweet cream beautifully
• Chocolate dreams: Drizzle melted dark chocolate between layers or sprinkle cocoa powder in the meringue
• Nutty variations: Try hazelnut flour instead of almond for a praline-like flavor
• Seasonal spins: In autumn, roasted pears with cinnamon cream are divine
• Citrus zing: Add lemon zest to the cream and layer with mandarin segments

The basic dacquoise is your canvas – have fun painting with flavors!

Serving and Storing Dacquoise with Peaches and Cream

This beauty is best served chilled but not ice-cold – I like taking it out of the fridge about 15 minutes before slicing so the flavors really sing! Store any leftovers (ha!) tightly covered in the fridge for up to 2 days, though the meringue loses some crispness overnight. Never freeze or reheat – the texture turns sadly soggy. Enjoy it fresh while that irresistible crunch still shines!

Nutritional Information

Per serving: 320 calories, 25g sugar, 18g fat (8g saturated), 35g carbs, 2g fiber, 5g protein, 45mg cholesterol. Values are estimates and vary by ingredients.

Frequently Asked Questions

Can I freeze dacquoise?
Oh honey, don’t do it! Freezing turns those beautiful crisp layers into a sad, soggy mess. The meringue absorbs moisture when thawed – trust me, I learned this the hard way. Your best bet? Enjoy it fresh or store components separately (baked meringue at room temp, cream chilled) for up to 2 days.

How do I prevent soggy layers?
Three magic words: assemble before serving! I never layer more than an hour ahead. Also, make sure your meringue is completely cool, and pat those peach slices dry if they’re extra juicy. A thin layer of whipped cream acts as a moisture barrier too!

Any egg white substitutes?
This is tricky since meringue needs eggs, but I’ve had decent results with aquafaba (chickpea liquid) in a pinch. Use 1/2 cup liquid = 4 egg whites, and add 1/4 tsp cream of tartar. It won’t be exactly the same, but still delicious!

Help! My meringue cracked!
Don’t panic – it happens to all of us! Let the oven cool down gradually (that wooden spoon trick) and your next batch will be fine. Cracked layers still taste amazing – just position them cracked-side down when assembling.

Share Your Dacquoise Creation

I’d love to see your masterpiece! Snap a photo of your dacquoise with peaches and cream – nothing makes me happier than seeing your pretty layers and creative twists. Drop me a note about how it turned out or tag me in your social posts so I can admire your handiwork!

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