Dacquoise

A dacquoise (French: [dakwɑz]) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream.^[1] It is usually served chilled and accompanied by fruit.

Dacquoise

Eggnog mousse cake with almond dacquoise
Type	Cake
Course	Dessert
Place of origin	France
Serving temperature	Chilled
Main ingredients	Meringue (almonds and hazelnuts), whipped cream or buttercream, biscuit
Variations	Marjolaine
Media: Dacquoise

The term dacquoise can also refer to the nut meringue layer itself.

Etymology

It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France.

Variants

Piping dacquoise discs for mousse cake bases

A particular form of the dacquoise is the marjolaine, invented by French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.^[2]

See also

• Kyiv cake
• List of almond dishes
• Sans rival