Culinary Institute of America

Japonais Meringue

Preparation info
  • Makes

    4 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Hazelnuts, finely ground 1

Method

  1. Combine the hazelnuts and confectioners’ sugar; rub together well.
  2. Place the egg whites in a bowl and whisk until frothy. Gradually add the granulated sugar while continuing to whip, then whip to stiff peaks.
  3. Fold the hazelnut mixture into the meringue.
  4. Pipe into the desired shapes and bake at 150° to 200°F/66° to 93°C until the meringue has