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Strawberry Japonais
Ingredients
3 oz ground almonds
6 oz caster sugar
3 egg whites
8 oz coffee-flavoured fondant, or glacé, icing
½ lb strawberries
¼ pint double cream
Vanilla essence
1 oz ground almonds (browned)
Method
Set oven at 275-325°F or Mark 1-3: Mix the 3 oz of ground almonds and 6 oz sugar together and pass them through a wire sieve or strainer to make sure they are thoroughly blended. Whisk the egg whites until stiff, then fold in the almond and sugar mixture.
Divide this meringue mixture in two and spread into 6-6½ inch rounds on two baking sheets lined with non-stick kitchen paper. Bake in pre-set oven for about 50-60 minutes and then lift almond meringue carefully on to a cooling rack; turn it over to peel off the kitchen paper and then leave it to cool.
Coat one round of the almond meringue with coffee-flavoured icing. Reserve a few strawberries for decoration; slice the rest and dust them with a little caster sugar.
Lightly whip the cream, sweeten it with 1 teaspoon caster sugar and flavour with vanilla essence. Spoon the cream on to the plain round of japonais and cover with the sliced strawberries. Place the iced round on top of this filling and press the browned ground almonds around the sides. Decorate the top with the whole strawberries.
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