Dacquoise

Dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. The term dacquoise can also refer to the nut meringue itself.

Etymology[edit | edit source]

The dessert is named after the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France. It is a term used in French cuisine to refer to culinary preparations originating from the town of Dax.

Preparation[edit | edit source]

The main ingredients of a dacquoise are egg whites, sugar, and finely chopped nuts, usually almonds and hazelnuts. The egg whites are beaten until they form stiff peaks, then the sugar and nuts are gently folded in. The mixture is piped or spread into rounds and baked until crisp and golden.

Once the meringue layers are cooled, they are alternated with layers of whipped cream or buttercream. The cake is then chilled until set. Some variations of dacquoise may also include layers of fruit or chocolate.

Variations[edit | edit source]

There are several variations of dacquoise. For example, a Marjolaine is a large rectangular dacquoise, filled with praline buttercream and covered in a layer of chocolate. A Merveilleux is a small dacquoise covered in whipped cream and chocolate shavings.

See also[edit | edit source]

Dacquoise Resources
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