Dacquoise

Dacquoise is a type of dessert cake made from layers of meringue and nuts, typically almonds and hazelnuts. The base of the dacquoise is a meringue that has been baked until crisp, similar to a macaron shell but usually larger and flatter. This meringue is often mixed with finely ground nuts, which contribute to its distinctive texture and flavor.

The preparation of a dacquoise involves whipping egg whites with sugar to create a stable meringue. Ground nuts, along with a small amount of flour, are then folded into the meringue mixture. This batter is spread into thin layers and baked at a low temperature until dry and crisp. Once cooled, these nut-meringue layers are assembled with fillings.

Common fillings for dacquoise include whipped cream, buttercream, chocolate ganache, or fruit compotes. The contrast between the crisp, airy nut meringue and the smooth, rich filling is a hallmark of this dessert. Dacquoise can be served as individual portions or as a larger cake. Its name is derived from the French city of Dax. It is a popular dessert in French patisserie and is often found in sophisticated dessert menus.