Japonais Rounds

Name: Japonais Rounds
Cuisine: Japanese
Ingredients: Before preparing the japonais, line a sheet pan with parchment paper. Trace forty 2-in/5-cm rounds on the paper and turn the paper over to avoid contact between the pen or marker and the batter.; Fill a piping bag fitted with a #2 tip with the meringue. Pipe dime-size mounds around the traced rounds, pulling up at the end of each dot to make a tail of batter. Continue piping around to fill in the entire 2-in/5-cm round. Bake as directed above.

Preparation info

Makes
40
rounds ( 2 in 5 cm each)

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Method

Before preparing the japonais, line a sheet pan with parchment paper. Trace forty 2-in/5-cm rounds on the paper and turn the paper over to avoid contact between the pen or marker and the batter.
Fill a piping bag fitted with a #2 tip with the meringue