Funnily enough I've also been wondering about this! From my research googling it and my pastry textbooks:
This ChefTalk thread suggests that historically:
- Dacquoise = hazelnuts
- Succès = almonds
- Progrès = 50/50 almonds and hazelnuts
- Japonaise = lower ratio of sugar to egg whites
This site however says that
- Dacquoise = almonds
- Succès = hazelnuts
Advanced Bread and Pastry by Michel Suas has a Hazelnut Japonaise recipe with equal parts egg whites, granulated sugar, powdered sugar, and hazelnut meal. It also has a Dacquoise recipe with the ratios:
80% almond meal
80% powdered sugar
100% egg whites
32% (granulated) sugar
Professional Baking by Wayne Gisslen has a Japonaise recipe exactly the same as the Michel Suas one, but it lists "hazelnuts or almonds" for the nut. It also has a Coconut Dacquoise recipe where almonds are used and the ratio of other ingredients (nuts, powdered sugar, and powdered sugar) to egg whites is lower, and a Succès recipe that uses almonds and the ratio of other ingredients of other ingredients to egg whites is 67%. Additionally, both the Dacquoise and Succès recipes include flour.
The Professional Pastry Chef by Bo Friberg says "A fourth [type of baked meringue], Japonaise, is a French meringue with the addition of almond meal and a small amount of cornstarch." No powdered sugar is used in his formula.
Baking and Pastry by the Culinary Institute of America has multiple dacquoise formulas, that all use almonds other than the one specified "Hazelnut Dacquoise", but all with different ratios of ingredients.
On Baking by Sarah Labensky has a Dacquoise formula that lists "almonds, hazelnuts, or a combination", and a Succès formula that lists the same for the nut used, but has a lower ratio of sugar. Both don't use powdered sugar, but have flour. The Succès formula uses a higher ratio of flour.
So from what I've found, there doesn't seem to be a consistent distinction in terms of the nuts used nor the ratios. I'm wondering if anyone has a more authoritative source on the actual difference between all the baked nut meringues, or even the historical differences. Pastry terminology can be very confusing and inconsistent but it's something I try to get figured out in an organized maner whenever possible.