The Japonaise Meringue

​It Can Be a Cake Filling or It Can Be the Cake
​Japonaise is a classic pastry used in almost every pastry shop's dessert menu in central Europe.  It is  basically a thin, baked nut meringue disc, most beautifully represented in the daquais.
​
The daquais is made up of multiple layers of the meringue, covered and filled ​with ​buttercream between the layers.
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Almond daquais with Swiss Vanilla Buttercream
“Be inspired to create masterpieces from
​your own kitchen”.

​The Japonaise Meringue 
​

It can be a cake filling or it can be the cake

​Sandwich your discs with a moist sponge cake. Or use it as a layer, or a couple of layers in your mousse cake.

​Or you can make it a cake. To make a cake complete with japonaise layers, all you need is 4 meringue layers, then fill each layer with your favorite buttercream.

Cover the cake with your remaining buttercream, then you'll have yourself a daquais, a japonaise meringue cake.
Picture
2 layers of meringue, 1 cake layer, Swiss buttertcream, simple syrup equals the Zuger Kirschtorte,
Your Mise' En Place'​
​
​​You will need additional tools, along with the mixer, sheet pans and the oven you already have.

​You'll want to have on hand an 18" pastry bag,  a 1" round pastry tip and parchment paper.

​Depending on the size of your cake, you'll need a cake ring, or cookie cutters.
If all you have is a zip lock, don't let that stop you. Use it in place of a pastry bag and tip. I almost forgot, have that digital scale on hand always, it will save you!  And always, always preheat your oven, first. Always sift the flour and set aside until needed.  Always measure out all of your ingredients first. And don't forget,  make the template first for this recipe.


​​Tips for Preparation​

Use these tips as as guide to achieve your own successful
​results for japonaise meringue.
​Japonaise Meringue 
Picture
Make sure your ingredients are room temperature.
Ingredients
Amounts
Almond flour    ​
8 ounces
Powdered sugar
5 ounces
All-purpose flour
 1 ounce
Cornstarch  ​
 1 ounce
Egg whites    ​
   1 cup
Granulated sugar  ​
6 ounces
Cream of tartar    ​
  1/4 teaspoon
Vanilla extract  ​
 1 teaspoon

Procedure

​​Step 1      
Pre-heat oven to 325°​F
Make a template the size of your cake.
Step 2
Sift almond flour,  flour, powdered sugar & cornstarch. There will be a little left over that won't sift through. It's okay, dump it in anyway Set aside. You'll be folding this into the meringue, later.
Step 3
​Whip the egg whites till foamy; add cream of tartar and 1/4 of the sugar; when soft peaks form gradually add the remaining sugar and then whip to stiff peaks.
​​Step 4
Fold in the almond flour mixture by moving the whisk around the sides of the bowl & lifting the mixture from the bottom to the top to incorporate the flour, gently, but thoroughly.                     
Step 5
Fill the meringue batter into the pastry bag. I used a No. 2 plain tip. Immediately pipe the meringue into desired shape.            
Step 6
​​Hold the bag in a vertical position, about 1 inch above the pan. Allow the batter to fall naturally onto the pan. 
Step 7​
​Bake in preheated oven. It should be 325°F.
Bake for about 20 - 25 minutes.
Once removed from the oven, allow to cool completely.
​Step 8
Lay parchment paper over the meringue, then turn it over, so the the bottom side is up. Carefully peel away the parchment paper.
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