Japonaise Meringue Batter

Preparation info

  • Yield:


    shells, 10 inches ( 25 cm ) in diameter
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 8 ounces (225 g) finely ground blanched almonds (see Note)
  • 1 ounce (30 g) cornstarch
  • 1 cup (240 ml) egg whites
  • 11 ounces (310 g) granulated sugar


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