[dah-KWOZ] n. French cake made with layers of nut meringue and whipped buttercream.
Chris' great tip on Trader Joe's almond meal reminded me of dacquoise and how much I like this kind of cake. The word dacquoise is sometimes used interchangeably to refer to the entire production or to just one of the layers of nut-based meringue. The nuts in the meringue are most often almonds, although I have used pecan meal as well. Depending on how they are assembled, these sometimes have a shatteringly crisp bite between layers of cream, and sometimes they meld deliciously into lighter than air layers that are soft and toothsome.
Here's a good basic recipe for a dacquoise with ganache, and another for pecan dacquoise.