Japonaise Meringue Batter

Japonaise meringue is made using the same method as French meringue, but unlike French meringue, which is generally piped into shapes, Japonaise meringue is piped or spread into thin layers to be used as a component of a cake or pastry. It is possible to form the layers with an underwhipped meringue but after baking they will be hard instead of crisp and airy. When used in a cake these underwhipped layers make it impossible to cut the cake without breaking them; when used in pastries, the l