The study aimed to make a healthier dessert called dacquoise by adding different amounts of rice bran fiber. More fiber made the batter thicker and the dessert lighter and harder. It also changed the color of the dessert. People liked the dacquoise with 5% fiber the most. As the fiber increased, the texture got drier, and the taste changed from nutty to bitter and salty. The best amount of fiber for dacquoise is 5%.