Japonaise
Almond meringue with chocolate buttercream.
150 °C fan
You'll need
Almond meringue
- ½ cup ground almonds
- ½ cup caster sugar
- 2 egg whites
Chocolate buttercream
- 110 g butter, softened
- 60 ml milk
- 50 g cocoa powder
- 450 g icing sugar
Equipment
- piping bag
- lined baking tray
Method
- Preheat the oven to 150 °C (fan).
- Whisk the egg whites until stiff.
- Fold in the almonds and caster sugar.
- Pipe into round biscuit shapes on a lined baking tray.
- Bake until they start to brown.
- Leave to cool completely.
- Make the buttercream: beat the butter, cocoa and icing sugar together, adding the milk a little at a time until smooth.
- Pipe buttercream onto half the biscuits and sandwich with the rest. Serve.