MYRA Dacquoise

**Dacquoise Dacquoise originates from the town of Dax in southwestern France. Primarily made from egg whites, almond flour, and sugar, it is baked until it forms a special taste that is crispy on the outside and soft on the inside. It is often used as the base layer for mousse cakes. Later, a Japanese master transformed it into a compact oval shape. To make it even more delightful, cream filling is added. We have redesigned the circle-shaped Dacquoise and incorporated a diverse range of Taiwanese ingredients to create exquisite fillings. The textures and flavors of the ingredients will melt in your mouth, leaving you with a rich and delectable experience. **taste • Pistachio • Guanyin Rose • Strawberry • White Peach (contains alcohol) ! In the event of a shortage of flavor raw materials, they will be promptly replaced by alternative flavors. **Save method • Refrigerate for 14 days. Before consumption, it is recommended to chill at room temperature until the crust becomes more pliable, enhancing the aroma and taste of the filling. • It is crucial to refrigerate the product within two hours of leaving it at room temperature. • Consume within 30 minutes of removing them from the refrigerator for optimal flavor.