Gluten Free Raspberry Dacquoise Recipe

Gluten Free Raspberry Dacquoise Recipe

by Carol Kicinski on May 7, 2013

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Gluten Free Raspberry Dacquoise Recipe

One of the most wonderful ways to tell somehow just how much you love and appreciate them is to cook for them. This year, you can shower Mom with love and wow her at the same time with this exquisite dessert.

This light and lovely Dacquoise (that’s French for fancy schmancy cake) looks, sounds, and tastes super gourmet and yet is super simple to make. There are a few steps but all of them easy.

Dacquoise is one of my very favorite naturally gluten free desserts; it is essentially a cake made with layers of meringues and either whipped cream or buttercream frosting. A handful of simple, everyday ingredients combine to create something truly spectacular.

Dacquoise all starts out with the meringue; I use the whites of organic, pastured eggs (I prefer Nature’s Yoke), whip them with a pinch of salt and cream of tartar, beat in some organic sugar and ground up almonds then I smooth the mixture onto parchment paper and bake. Traditionally, the meringue mixture is piped onto the parchment, but I am… well, let’s just say I pastry bag challenged. My way is easier. Way easier and seriously, no one is going to know the difference.

For the filling I took advantage of the beautiful berry bounty of the season and simply stirred some raspberries into whipped cream.

This lovely Mother’s Day dessert was featured in the current (May June 2013) issue of Simply Gluten Free Magazine. If you haven’t seen a copy yet, check it out. A true lifestyle magazine, Simply Gluten Free Magazine is written by people with food sensitivities for people with food sensitivities and is now officially the most popular gluten free magazine out there.

If you have a Mom in your life you wish to impress, make her this Gluten Free Raspberry Dacquoise recipe! If you are a Mom that wants to be impressed, print off this recipe and tape it to the fridge door. Hopefully someone will take the hint!

Click here to see my cooking demonstration of this recipe on Daytime TV!

Gluten Free Raspberry Dacquoise Recipe

Gluten Free Raspberry Dacquoise Recipe


2 cups sliced almonds
6 large organic, pastured egg whites
¼ teaspoon cream of tartar
¼ teaspoon kosher or fine sea salt
1 ½ cups granulated sugar
2 teaspoons pure vanilla extract, divided use
½ teaspoon pure almond extract
12 ounces fresh raspberries
2 ½ cups heavy cream – for dairy free alternative, see end of recipe
3 tablespoons powdered sugar
Mint sprig, for garnish (optional)


Preheat the oven to 300ºF. Draw three 8-inch rounds on parchment paper. Place them, marked sides down, on 2 baking sheets.

Place the sliced almonds in a food processor and pulse until finely ground.

With an electric mixer on medium speed, beat the egg whites until foamy. With the mixer running, add the cream of tartar and salt. Increase the speed to high, gradually add the granulated sugar and beat until stiff, glossy peaks form. Beat in 1 teaspoon of vanilla extract and the almond extract. With a spatula, fold in the ground almonds in 2 additions. Evenly spread 1/3 of the mixture onto each of the parchment circles. Bake for 40–45 minutes or until crispy. Place the meringue layers (still on the parchment paper) on a wire rack and cool completely.

Reserve a few raspberries for garnish. Place 1 cup of raspberries in a bowl and mash with a fork or potato masher. Add the rest of the berries and stir. Let sit while preparing the cream.

Beat the cream, remaining 1 teaspoon of vanilla, and the powdered sugar until stiff peaks form. With a slotted spoon, transfer the berries to the whipped cream and fold in (discard any juices accumulated at the bottom of the bowl).

Carefully peel the parchment off the meringue layers. The paper may tend to stick slightly. Just gently peel the paper away a little at a time. Place 1 layer on a serving plate and top with 1/3 of the cream mixture. Repeat with the remaining 2 layers. Garnish with reserved berries and mint sprig if desired. Serve immediately or refrigerate, unwrapped, for up to 6 hours.

To make dairy-free: Substitute the heavy cream with a dairy-free whipped cream substitute for a total of 5 cups whipped.


This Gluten Free Raspberry Dacquoise recipe serves 8.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Dessert, Holidays

{ 14 comments… read them below or add one }

Carlyn Berghoff May 8, 2013 at 2:26 pm

Okay one word – YUM! Seriously mouth watering! Do you think it’s too much to ask to have my kids make me brunch in the morning then this as an after dinner dessert?


Carol Kicinski May 11, 2013 at 6:22 am

I don’t think that is too much to ask at all! Have a wonderful Mother’s Day!


Fern May 11, 2013 at 4:35 am

This looks absolutely amazing. I love meringues so will definitely have to give this one a try. With the addition of fresh raspberries it looks like a winner!


Carol Kicinski May 11, 2013 at 6:19 am

Thank you Fern, enjoy!


Sam May 11, 2013 at 11:53 am

This looks really delicious, I love cream and meringues!


Carol Kicinski May 14, 2013 at 7:17 am

Thanks Sam, enjoy!


Sarah Taggs May 11, 2013 at 6:47 pm

I’ve never tried anything like this! I guess I know what I’ll make for brunch tomorrow!


Carol Kicinski May 14, 2013 at 7:16 am

Thanks Sara enjoy!


Marsha Westfall May 12, 2013 at 7:13 pm

Made this wonderful cake for my Mom today! While it didn’t turn out as lovely as yours, it was yummy and was the hit of the Mother’s Day gathering! Thank you for all your recipes ~ I am a big fan


Carol Kicinski May 14, 2013 at 7:11 am

Thanks so much Marsha! How sweet of you to bake for Mom.


Bostrom May 16, 2013 at 8:16 am

Wow! This looks yummy!!! I know I’m too late for the mother’s day but hey, I can still bake this for my entire family right? Wish me luck, though!! I hope that it will turn out good just how it turned out yours.


Carol Kicinski May 16, 2013 at 12:12 pm

Absolutely! Good luck and enjoy :)


Kate November 29, 2016 at 12:10 am

Hello there, do you think it could be done with Strawberries, as my mother is allergic to raspberries? Looks fantastic!


Carol Kicinski December 22, 2016 at 9:17 am

Yes, of course Kate!


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