Dacquoise and macaroon are both classic traditional French desserts. They are like twin sisters, but Dacquoise is simple and approachable, and macaroon is beautiful and charming.

Describing the difference between the two may be somewhat abstract. In fact, compared with almond cakes, Duckwaz has no requirements for skirts, and can use molds. It is not so sweet and greasy, and its taste is between biscuits and cakes, which is softer.

When powdered sugar is sprinkled on the surface of dakwaz, it will produce the effect of "pearl grains", making its outer layer crisp, which is in interesting contrast with its inner softness and compactness.

Difference:

1. In the biscuit world, people often refer to macaroon and Duckwaz as twin brothers. This is because almond cakes and Duckwaz taste very similar. The difference between them is that Duckwaz has less sugar and is often mixed with various sandwiches when eating.

2. In addition, Duckwaz is similar to macaroon in practice, but not as demanding as macaroon. If you compare it carefully, you will find that Duckwaz has no skirt and looks different from almond cake.