1. A crisp meringue cake or dessert made with ground nuts (typically almonds or hazelnuts), egg whites, and sugar, often layered with cream or buttercream.
Usage: French culinary term; Also spelled 'dacquoise' or 'daquoise'; Common in French pastry and fine dining

Examples

• The bakery's almond dacquoise was light, crispy, and filled with rich chocolate cream.
• She ordered a hazelnut dacquoise for the dinner party.
• The dacquoise layers shattered delicately on the fork.
• This dacquoise recipe requires whipping egg whites to stiff peaks.
• The pastry chef garnished the dacquoise with toasted nuts and powdered sugar.