Japonaise Meringues

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Egg whites at 100%
Ingredients U.S.<

Method

Procedure

  1. Prepare baking sheets by lining them with parchment paper. Draw circles of the desired size on the paper, using cake pans or other round objects as guides. Turn the sheets over so the marks are on the bottom but visible through the paper.
  2. With the whip attachment, beat the egg whites at medium speed until they form soft peaks.
  3. Add