These almond dacquoise cookies hit that perfect spot between soft and crisp. The shells are light and airy, with a delicate crunch outside and a tender, chewy center. Sandwiched with a simple buttercream or ganache, they feel fancy but are surprisingly straightforward to make.

If you enjoy macarons but want something more forgiving, this recipe will be your new favorite. You don’t need special molds or equipment—just a whisk, a bowl, and a baking sheet.

What Makes This Recipe So Good

A perfect texture: crisp edges, soft centers, and a melt-in-your-mouth finish.
Balanced flavor: nutty almonds, a hint of vanilla, and just enough sweetness.
Beginner-friendly: more forgiving than macarons and easier to pipe and bake.
Flexible filling: choose buttercream, ganache, or jam to suit your taste.
Great make-ahead treat: shells store well and the filled cookies improve after a short rest.

Shopping List

Almond flour (finely ground, blanched)
Granulated sugar
Powdered sugar
Egg whites (room temperature)
Cream of tartar (or lemon juice)
Vanilla extract (or almond extract)
Salt
Unsalted butter (for buttercream filling)
Dark chocolate and heavy cream (for ganache option)
Optional add-ins: sliced almonds for topping, citrus zest, or espresso powder

Step-by-Step Instructions

Prepare your tools: Line two baking sheets with parchment paper. Fit a piping bag with a round tip, or snip a medium opening in a plastic bag.
Preheat your oven to 300°F (150°C).
Make the almond base: In a bowl, whisk together 1 cup almond flour, 1/2 cup powdered sugar, and a small pinch of salt. If your almond flour is coarse, sift it for a smoother cookie.
Whip the egg whites: In a clean, dry bowl, add 3 large egg whites at room temperature. Beat on medium speed until frothy.
Add 1/4 teaspoon cream of tartar. Gradually stream in 1/2 cup granulated sugar and increase speed to medium-high. Beat until glossy, medium-stiff peaks form.

Mix in 1 teaspoon vanilla.
Fold the dry into the meringue: Add the almond mixture in two additions. Use a spatula to gently fold, turning the bowl and cutting through the center. Stop when the batter flows slowly off the spatula in a thick ribbon.
It should hold shape but settle slightly.
Pipe the cookies: Transfer batter to the piping bag. Pipe 1.5-inch rounds, spacing them an inch apart. If you like, sprinkle a few sliced almonds on top for texture.
Rest briefly: Let the piped rounds sit for 5–10 minutes.
This helps the surface set slightly, promoting a crisp exterior.
Bake: Bake one sheet at a time for 20–24 minutes, rotating halfway. The cookies should be lightly golden at the edges and dry to the touch. They will feel soft in the center and firm as they cool.
Cool: Let the cookies cool on the sheet for 5 minutes, then slide the parchment onto a rack to cool completely.
Carefully peel them off once cool.
Choose a filling:
- Vanilla buttercream: Beat 6 tablespoons softened unsalted butter with 1 cup powdered sugar, a pinch of salt, and 1 teaspoon vanilla. Add 1–2 teaspoons milk or cream for a smooth, spreadable texture.
- Chocolate ganache: Heat 1/2 cup heavy cream until steaming. Pour over 4 ounces chopped dark chocolate.
  Let sit 2 minutes, then stir until smooth. Cool until thick but spreadable.
Assemble: Pair cookies by size. Pipe or spread a teaspoon of filling on one, then top with its partner.
Press gently until the filling just reaches the edge.
Rest: For best texture, let the filled cookies rest in the fridge for 30–60 minutes. The shells will stay crisp outside and turn tender inside.

How to Store

Unfilled shells: Store in an airtight container at room temperature for 3–4 days. For longer storage, freeze up to 1 month with parchment between layers.
Filled cookies: Keep in the fridge in an airtight container for up to 4 days.
Bring to room temperature for 10–15 minutes before serving for the best texture.
Freezing: Freeze filled cookies in a single layer until firm, then transfer to a container. Thaw in the fridge overnight.

Benefits of This Recipe

Gluten-free friendly: Made with almond flour, so no wheat flour needed.
Elegant but simple: Looks bakery-level without complicated steps.
Customizable: Swap flavors and fillings to match the season or occasion.
Small-batch or crowd-sized: Easy to double or halve without drama.
Less waste: Uses basic pantry items and just a few eggs.

Common Mistakes to Avoid

Greasy bowls or tools: Any fat on your whisk or bowl will deflate the meringue. Wipe with vinegar or lemon juice to be safe.
Overmixing the batter: Fold just until it ribbons.
Overmixing leads to flat, tough cookies.
Baking too hot: High heat browns fast and dries the centers. Stick to 300°F and rotate the tray.
Skipping the short rest: A brief rest helps set the tops for a better texture.
Removing too soon: Let cookies cool before lifting. Warm shells may stick and crack.

Recipe Variations

Almond-Orange: Add 1 teaspoon orange zest to the batter and fill with dark chocolate ganache.
Mocha Crunch: Mix 1 teaspoon espresso powder into the almond mixture and top with a few cacao nibs.
Raspberry Kiss: Pipe a small dot of raspberry jam in the center and ring it with vanilla buttercream before sandwiching.
Pistachio Twist: Replace one-third of the almond flour with finely ground pistachios and fill with white chocolate ganache.
Salted Caramel: Sprinkle a pinch of flaky sea salt on the shells before baking and fill with caramel buttercream.

FAQ

What is dacquoise?

Dacquoise is a classic French meringue-based dessert made with nut flour, usually almond or hazelnut.

It bakes into a light, crisp layer with a chewy interior. Here, we turn that concept into sandwich cookies.

Can I use regular flour instead of almond flour?

No. Almond flour provides the texture and flavor that define dacquoise.

Wheat flour would make the cookies dense and bready.

How do I know when the meringue is ready?

Look for glossy peaks that stand up but curl gently at the tip—medium-stiff peaks. If the meringue looks dry or clumpy, it’s overbeaten.

My cookies spread too much. What went wrong?

The batter was likely overmixed or the oven was too warm.

Next time, fold less and ensure your oven is at 300°F. A short rest before baking also helps.

Can I make them without cream of tartar?

Yes. Use 1/2 teaspoon lemon juice or vinegar to help stabilize the egg whites.

Or skip it if your bowl is very clean, though stability may be slightly reduced.

Do I need a stand mixer?

A hand mixer works well. You can whisk by hand, but it takes time and strong arms. Consistency matters more than equipment.

How many cookies does this recipe make?

Expect about 18–22 sandwich cookies, depending on the size you pipe.

Smaller rounds yield more.

Can I make them dairy-free?

Yes. Fill with dairy-free chocolate ganache (use coconut cream) or a shortening-based frosting. The shells themselves are naturally dairy-free.

Why are my shells hollow?

Hollows often come from overwhipped meringue or too high a baking temperature.

Aim for medium-stiff peaks and stick to the low, steady heat.

How long should I rest them before serving?

Thirty minutes to an hour after filling is ideal. The filling softens the centers slightly while the exteriors stay crisp.

In Conclusion

Almond dacquoise cookies are a beautiful balance of delicate crunch and tender chew. With a handful of pantry staples and a few simple techniques, you can create a dessert that looks special and tastes even better.

Keep the steps gentle—clean tools, stable meringue, careful folding—and you’ll get consistent results every time. Whether you fill them with buttercream, ganache, or jam, these cookies bring bakery charm to your kitchen with minimal fuss. Enjoy them fresh, gift a box, or stash a few in the freezer for a sweet moment later.

Soft & Crisp Almond Dacquoise Cookies: Mouthwatering Dessert Recipe

Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Ingredients

Almond flour (finely ground, blanched)
Granulated sugar
Powdered sugar
Egg whites (room temperature)
Cream of tartar (or lemon juice)
Vanilla extract (or almond extract)
Salt
Unsalted butter (for buttercream filling)
Dark chocolate and heavy cream (for ganache option)
Optional add-ins: sliced almonds for topping, citrus zest, or espresso powder

Instructions

Prepare your tools: Line two baking sheets with parchment paper. Fit a piping bag with a round tip, or snip a medium opening in a plastic bag.
Preheat your oven to 300°F (150°C).
Make the almond base: In a bowl, whisk together 1 cup almond flour, 1/2 cup powdered sugar, and a small pinch of salt. If your almond flour is coarse, sift it for a smoother cookie.
Whip the egg whites: In a clean, dry bowl, add 3 large egg whites at room temperature. Beat on medium speed until frothy.
Add 1/4 teaspoon cream of tartar. Gradually stream in 1/2 cup granulated sugar and increase speed to medium-high. Beat until glossy, medium-stiff peaks form.
Mix in 1 teaspoon vanilla.
Fold the dry into the meringue: Add the almond mixture in two additions. Use a spatula to gently fold, turning the bowl and cutting through the center. Stop when the batter flows slowly off the spatula in a thick ribbon.
It should hold shape but settle slightly.
Pipe the cookies: Transfer batter to the piping bag. Pipe 1.5-inch rounds, spacing them an inch apart. If you like, sprinkle a few sliced almonds on top for texture.
Rest briefly: Let the piped rounds sit for 5–10 minutes.
This helps the surface set slightly, promoting a crisp exterior.
Bake: Bake one sheet at a time for 20–24 minutes, rotating halfway. The cookies should be lightly golden at the edges and dry to the touch. They will feel soft in the center and firm as they cool.
Cool: Let the cookies cool on the sheet for 5 minutes, then slide the parchment onto a rack to cool completely.
Carefully peel them off once cool.
Choose a filling: Vanilla buttercream: Beat 6 tablespoons softened unsalted butter with 1 cup powdered sugar, a pinch of salt, and 1 teaspoon vanilla. Add 1–2 teaspoons milk or cream for a smooth, spreadable texture.
Chocolate ganache: Heat 1/2 cup heavy cream until steaming. Pour over 4 ounces chopped dark chocolate.
Let sit 2 minutes, then stir until smooth. Cool until thick but spreadable.
Assemble: Pair cookies by size. Pipe or spread a teaspoon of filling on one, then top with its partner.
Press gently until the filling just reaches the edge.
Rest: For best texture, let the filled cookies rest in the fridge for 30–60 minutes. The shells will stay crisp outside and turn tender inside.

Prep Time: 15 minutes
Cook Time: 30 minutes