Japonaise Meringue Batter

Name: Japonaise Meringue Batter
Yield: Yield: 4 shells, 10 inches (25 cm) in diameter, or 90 shells, 2½ inches (5.6 cm) in diameter
Cuisine: Japanese
Ingredients: 1 cup (240 ml) egg whites; 8 ounces (225 g) finely ground blanched almonds (see Note); 1 ounce (30 g) cornstarch; 11 ounces (310 g) granulated sugar

Preparation info

Yield:
4
shells, 10 inches ( 25 cm ) in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

8 ounces (225 g) finely ground blanched almonds (see Note)
1 ounce

Asia
Japan
Dessert
Gluten-free
Vegetarian

Method

Prepare your sheet pans, pastry bag, and a template, if you are using one.
Combine the ground almonds and cornstarch; reserve.
Whip the egg whites to a foam; they should quadruple in volume. Gradually add the sugar and whip to stiff peaks.
Gently fold the almond mixture into the egg whites by hand. Pipe or spread into the desired shape immed