Dacquoise — almond-meringue layer cake

i. Origin & history

Dacquoise developed in late-19th-century French patisserie as part of the broader meringue-based layered-cake tradition that includes Mont-Blanc and pavlova. The Dax origin is contested but generally accepted.

ii. Ingredients

Makes 10 servings · scroll the side panel to adjust

• 6 egg whites
• 200 g caster sugar
• 200 g ground almonds
• 30 g cornstarch
• Pinch salt
• 1 tsp vanilla
• 300 g unsalted butter, soft
• 6 yolks
• 200 g sugar
• 60 ml water
• 2 tbsp coffee extract

iii. Method

1. Heat oven to 160 °C. Whip whites with salt; add sugar gradually; whip to stiff glossy peaks. Fold in ground almonds, cornstarch and vanilla.
2. Pipe or spread three 20 cm discs on lined trays. Bake 40-45 min until dry and crisp. Cool.
3. Make French buttercream: cook 200 g sugar and water to 115 °C. Whip yolks; pour in syrup; whip until cool. Beat in butter and coffee extract.
4. Stack meringue discs with buttercream between layers. Cover sides with buttercream. Chill 2 hours.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Hazelnut dacquoise uses ground hazelnuts. Coffee dacquoise uses coffee buttercream throughout. Chocolate dacquoise uses chocolate ganache.

vii. More from French

• Sans Rival — Filipino dacquoise with cashew buttercream
• Mont Blanc — chestnut-cream meringue
• Kremna Rezina — Slovenian cream slice
• Paris-Brest — praline cream choux ring
• Baked Alaska — ice cream in meringue
• Medovik — Russian layered honey cake