Hazelnut Meringue Dacquoise

Preparation info
  • Makes one 20 or 23 cm 3-layer cake,


    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

One of the signature desserts developed by then-executive pastry chef Albert Kumin for the opening of Windows on the World in 1976, dacquoise took New York by storm and was one of the most popular desserts on restaurant menus for years afterward. James Beard, who loved the dessert and had first introduced it to the United States after he tasted it in Paris in the early 1960s, was acting as consu