Dacquoise is a nut-enriched meringue disc that provides both structure and flavour in layered entremets and gâteaux. Originating from Dax in southwest France, it combines a French meringue base with ground nuts — traditionally almonds, hazelnuts, or a blend — and a small proportion of starch or flour that stabilizes the disc during baking. The standard ratio is 150 g egg whites : 100 g caster sugar for the meringue, folded with 150 g ground nuts and 30 g icing sugar sifted together, plus 15-20 g cornflour. The egg whites are whipped to medium peaks — not stiff, as overwhipped whites shatter when the heavy nut meal is folded in — then sugar is streamed in gradually. The nut mixture is folded by hand in two additions, using broad strokes that cut through the centre and rotate the bowl, aiming for a homogeneous batter that still holds visible volume. The batter is piped onto parchment in concentric spirals using a 10-12 mm plain tip, building discs 2 cm thick and dusted with icing sugar before baking. This sugar coating caramelizes at the surface, creating a thin crust while the interior remains chewy. Baking at 150-160°C for 35-45 minutes dries the meringue slowly; the discs should be uniformly golden, firm to the touch, and yield slightly when pressed in the centre. Residual moisture in the interior — roughly 8-12% — is essential. Over-drying produces a brittle disc that crumbles during assembly. Once cooled, dacquoise discs can be stored in airtight containers for 48 hours at room temperature or frozen for up to three weeks. In assembly, they are typically paired with praline buttercream, ganache, or fruit-based creams.
Whip egg whites to medium peaks only — stiff peaks fracture under the weight of nut meal; fold nut mixture in two additions with broad, deliberate strokes; pipe in concentric spirals at consistent thickness for uniform baking; dust with icing sugar before baking to form a caramelized crust; bake low and slow at 150-160°C to dry without browning excessively.
Toast nuts lightly at 150°C for 8-10 minutes before grinding — this deepens flavour and reduces free moisture that can weaken the meringue; add a pinch of cream of tartar to the whites before whipping for pH-stabilized foam; trace your disc outlines on the underside of the parchment as piping guides; for assembly, place the smoothest disc face-down as the top layer for a clean finish.
Over-whipping whites to stiff peaks, causing the meringue to break and deflate when nut meal is added; using finely ground nut flour instead of medium-ground meal, which absorbs too much moisture and makes the disc dense; piping uneven spirals that bake to different thicknesses; baking too hot, which colours the surface before the interior dries; stacking discs while still warm, trapping steam and softening the crust.
Lenôtre, Faites Votre Pâtisserie Comme Lenôtre; Hermé, Larousse des Desserts; Escoffier, Le Guide Culinaire