|Place of origin||France|
|Main ingredients||Meringue (almonds and hazelnuts), whipped cream or buttercream, biscuit|
The term dacquoise can also refer to the nut meringue layer itself.
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.
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