A 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 layer itself.

Etymology

It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France. It is usually served chilled and accompanied by fruit.

Variants

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.