Japonaise Meringue

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Credit: Derek Spendlove, CEPC, CCE, AAC
Sizzle, Spring 2004

From the Chef

“Helpful hints: 1. Use fresh eggs, and if possible, use egg whites at room temperature 2. Be sure egg whites are placed in a clean, dry container that is free from any oil or grease. This will prevent deterioration of meringue. 3. use a copper bowl and/or balloon whisk to create greater volume, but these are not absolutely necessary. 4.Shelf life is approximately three to four weeks when placed in a dry, airtight container.”


11 oz granulated sugar
pinch of cream of tartar*
6 oz egg whites
1 oz cornstarch
8 oz ground, toasted nuts, divided
10 oz chilled heavy whipping cream
2 oz semi-sweet chocolate

*Acid stabilizes meringue. Cream of tartar is the most common acid used, but lemon juice and vinegar also stabilize. Caution must be used as too much acid leaves a sour off taste.


1. Slowly incorporate sugar and choice of acid into egg whites using whisk and stainless steel bowl.

2. Whip egg whites and sugar until they double in volume of reach stiff peaks.

3. Once egg whites have reached stiff peaks, fold in cornstarch and 4 ounces crushed toasted nuts of choice. Spoon into piping bag.

4. Pipe small circles (about a 2-inch diameter) onto parchment paper. Bake at 201-225 F for 90 minutes until meringue is dry. Meringue is not baked as much as it is only dried out. Finished meringue should have an off white color.

5. Whip chilled cream to stiff peaks and decorate each disk of japonaise meringue.

6. Roll meringue in 4 ounces crushed nuts. Decorate with chocolate curl using vegetable peeler rubbed against chocolate block.


Dessert, Sizzle

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Association of Nutrition & Foodservice Professionals