In this month’s Baking School In-Depth, we’re diving into the art of Dacquoise—a cake that crackles delicately at the edges, is chewy and nutty within, and feels impossibly light. Each layer begins with a meringue made with finely ground almond flour, baked low and slow before being left to set. Once cooled, those meringue disks become the canvas for billowy Swiss meringue buttercream. The result is a dessert both refined and comforting—an ideal centerpiece for holiday gatherings. https://bakefr
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