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.).
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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
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Fulfillment
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 22 min. | 10 min. | 45 min. | 1 hour 17 min. |
Preservation:
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Preheat the oven to 150°C (300°F).
Beat to mix thoroughly, then place the bowl over a pan of water kept at a bare simmer.
Return the bowl to the food processor and beat on maximum speed for around 5 minutes.
You will notice that the mixture is not as light as for a classic meringue, but much creamier.
Pipe your meringues onto a sheet of 
Dust with a little cocoa powder if you wish (purely decorative).
Bake for 45 minutes...
...and prop the oven door open with a wooden spoon to allow the steam to escape.
Leave to cool on a
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