Japonaise base (cold meringue)

Japonais mixture is a cold meringue made from egg whites and sugar, with the addition of finely ground almonds or hazelnuts.

For stenciled layers, lighter, easily spreadable mixtures are preferred. For piped shapes, medium-weight mixtures with greater stability are suitable.

Japonais layers are used in patisserie and confections, as well as for the bases or tops of cakes.

Beat the egg whites and sugar (1) until stiff peaks form. Gently incorporate the sugar (2) and ground hazelnuts.

Stencil the mixture onto silicone baking paper or pipe into the desired shapes.

Bake with an open vent.
Baking temperature: approx. 170°C
Baking time: approx. 20 minutes (depending on size)

Store Japonais bases dry, protected from moisture and foreign odors, and preferably airtight.

Absorbing moisture can cause the layers to become soft, sticky, or rubbery.