French Nut Meringue Cake (Dacquoise)
Dacquoise Say it: dah-KWAHZ
Dacquoise is a classic French cake from Dax in southwest France. It is built from crisp-chewy meringue rounds made with finely ground almonds and hazelnuts, layered with silky coffee buttercream. Chilling softens the layers just enough, so each slice contrasts a delicate nutty crunch with rich, smooth cream. It is a patisserie favourite for celebrations and afternoon coffee, and its name comes from the town of Dax. The flavour is nutty, buttery, and gently bitter from espresso.
French Nut Meringue Cake (Dacquoise)
Dacquoise
Pronounced dah-KWAHZ
- Serves
- 8
- Prep
- 40 min
- Cook
- 35 min
- Total
- 1 hr 15 min
- Level
- Medium
Allergens: contains milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Meringue layers
Coffee buttercream
To finish
Method
Preheat oven to 300°F (150°C). Draw three 8-inch (20 cm) circles on parchment paper and place them on baking sheets. Sift the ground almonds, ground hazelnuts, and powdered sugar together into a bowl.
In a clean, grease-free bowl, beat egg whites with salt on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, then beat on high until stiff, glossy peaks hold a firm tip.
Fold the nut mixture into the meringue in three additions, using a spatula and stopping as soon as no dry streaks remain. Divide evenly among the three circles and spread into 1/2-inch (1 cm) thick rounds.
Bake 30–35 minutes, rotating the trays halfway, until the meringues are dry and crisp at the edges and lift cleanly from the parchment. Cool completely on the parchment.
For the buttercream, combine 1/2 cup (100 g) granulated sugar and water in a small saucepan. Cook over medium-high heat without stirring until the syrup reaches 240°F (115°C).
While the syrup cooks, whisk the egg yolks in a stand mixer until pale and thick. With the mixer running, slowly pour the hot syrup down the side of the bowl; beat until the mixture is cool, 8–10 minutes.
Beat in the softened butter one tablespoon at a time until the buttercream is smooth and glossy. Add the dissolved espresso and vanilla and beat just until combined; if it looks curdled, keep beating.
Place one meringue round on a serving plate and spread with about 1/2 cup (120 ml) buttercream; top with a second round, spread with another 1/2 cup (120 ml), then add the third round. Spread the remaining buttercream over the top and decorate with toasted almonds. Chill at least 4 hours before slicing.
Regional variants
Modern versions may use praline, vanilla, or chocolate buttercream, or layer the meringue with whipped cream and fresh berries.
Cook's notes
- Use egg whites at room temperature and a completely grease-free bowl for the fullest meringue volume.
- If the buttercream seizes after the butter goes in, warm the bowl briefly and keep beating until smooth.
- Slice the chilled cake with a hot, dry knife for clean layers.
Serve with
Serve chilled with strong coffee or a small glass of Armagnac.
Make ahead and storage
The meringue layers can be baked up to 2 days ahead and stored airtight at room temperature; assemble the cake up to 24 hours ahead and keep chilled.
