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