Final answer:
Dacquoise batter is spread thinly for baking, ensuring even cooking and a delicate texture, which is essential for this French dessert's layered construction.
Step-by-step explanation:
Dacquoise batter is typically spread thinly onto a baking sheet or parchment and then baked until it is lightly golden and airy. This technique is crucial for creating the dessert's characteristic layers that are often filled with buttercream, whipped cream, or ganache. The precise spreading of the dacquoise batter helps to ensure even baking and a delicate texture, making it a fundamental step in the preparation of this classic French dessert.