Dacquoise is a French meringue-based layer that provides textural contrast in layered patisserie—crisp on the outside, chewy within. Unlike standard meringue cookies that are baked until completely dry, dacquoise is deliberately underbaked to retain interior moisture. The technique involves folding ground nuts, desiccated coconut, or nut flours into stiff French meringue along with cornstarch for structure. Spread the mixture into thin rectangles (about ½-inch thick) and bake at moderate temperature (325°F) until light golden and dry to the touch but still yielding when pressed. The exterior should feel slightly crisp while the interior remains soft. Crystelle's coconut and black sesame dacquoise earned Paul Hollywood's praise for 'that gorgeous texture of the creams and the sponges going through the dish'—the textural interplay between chewy dacquoise, soft joconde, and silky buttercream created layers of contrast. Store dacquoise in airtight containers to prevent moisture absorption; humidity is the enemy of proper texture.