Japonais Fingers

2hr 05m
Preparation/cooking time: ca. 50m + Bake: ca. 15m + Refrigerate: ca. 60m

For 30 pieces

Nutritional Information

Contains 74 Kcal, 1g Protein, 7g Carbohydrates, 4g Fat


  • 4 egg white (ca. 140 g)
  • 1 pinch salt
  • 120 g sugar
  • 120 g hazelnuts, finely ground
  • 25 g white flour
  • 100 g white chocolate, cut into pieces
  • 2 tbsp. full cream
  • 2 vanilla pod ', cut open lengthways
  • icing sugar to dust

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  • Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites turn glossy. Mix the remaining sugar with the hazelnuts and flour and carefully fold into the egg whites using a rubber spatula. Spoon the mixture into a piping with a smooth nozzle (approx. 1 cm Ø), pipe approx. 60 tongues approx. 4 cm long onto two oven trays lined with baking paper.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 160°C (convection). Remove, immediately separate from the oven tray with a spatula, allow to cool on a rack.
  • Bring the cream to the boil, remove the pan from the heat, add the chocolate and vanilla seeds and melt, stirring. Leave to stand for approx. 15 mins.
  • Fill: Lay out half the tongues with the flat side up. Divide the slightly thickened filling over the tongues. Arrange the rest of the tongues flat side down. Leave to set in the fridge, on a rack, for about an hour. Dust with icing sugar.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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