Swiss meringues
Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms, snowmen, etc.).
60,4254/5
Last modified on: June 2nd 2015
For 150 g, you will need:
- 1
60 g egg white - 2
100 g icing sugar - 3
powdered cocoa (optional) - Total weight: 160 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 22 min. | 10 min. | 45 min. | 1 hour 17 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
3 min.
Preheat the oven to 150°C (300°F).Put 60 g egg white and 100 g icing sugar into a food-processor bowl.
Stage 2
7 min.
Beat to mix thoroughly, then place the bowl over a pan of water kept at a bare simmer.Beat the mixture until the temperature reaches 50°C (122°F), using a thermometer to check this.
Stage 3
5 min.
Return the bowl to the food processor and beat on maximum speed for around 5 minutes.Stage 4
You will notice that the mixture is not as light as for a classic meringue, but much creamier.Stage 5
5 min.
Pipe your meringues onto a sheet of Stage 6
2 min.
Dust with a little cocoa powder if you wish (purely decorative).Stage 7
45 min.
Bake for 45 minutes...Stage 8
...and prop the oven door open with a wooden spoon to allow the steam to escape.Stage 9
10 min.
Leave to cool on a wire rack.Nutritional information
How much will it cost?
For 150 g : 0.50 €
Source: Home made.
More recipes?
This recipe use (among others) | Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Almond cream or frangipane, Crust for tea, Little Christmas biscuits, Succès praliné (praline meringue), ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Piped petits-fours, Almond tuiles, Succès praliné (praline meringue), Italian Meringue, Pavlova, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-02-17)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.