Swiss meringues


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.).
76,5894.0/5 for 21 ratings
Grade this recipe:

Last modified on: June 2nd 2015

For 150 g, you will need:

Change those ingredients for: 50 g 75 g 150 g 300 g 450 g

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
22 min.10 min.45 min.1 hour 17 min.
Keeping: After Gaston Lenôtre.
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...

Step by step recipe


Stage 1 - 3 min.
Swiss meringues : Photo of step #1
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.
Swiss meringues : Photo of step #2
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.
Swiss meringues : Photo of step #3
Return the bowl to the food processor and beat on maximum speed for around 5 minutes.

Stage 4
Swiss meringues : Photo of step #4
You will notice that the mixture is not as light as for a classic meringue, but much creamier.

Stage 5 - 5 min.
Swiss meringues : Photo of step #5
Pipe your meringues onto a sheet of cooking parchment using a forcing bag.

Stage 6 - 2 min.
Swiss meringues : Photo of step #6
Dust with a little cocoa powder if you wish (purely decorative).

Stage 7 - 45 min.
Swiss meringues : Photo of step #7
Bake for 45 minutes...

Stage 8
Swiss meringues : Photo of step #8
...and prop the oven door open with a wooden spoon to allow the steam to escape.

Stage 9 - 10 min.
Swiss meringues : Photo of step #9
Leave to cool on a wire rack.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
412 Kcal or 1,725 Kj3 gr100 gr0 gr
21 %1 %9 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
258 Kcal or 1,080 Kj2 gr63 gr0 gr
13 %1 %6 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Diamond biscuits, Finger biscuits, Succès praliné (praline meringue), Chocolate sweetcrust pastry, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Eton mess, Walnut paste, Peach and verbena feuilleté, Ice-cream Vacherin, Almond dacquoise, ... All

Other recipes you may also like

[Potato purée ]
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
55,0765/5 for 13 ratings 1 hour 35 min.
[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,9205/5 for 1 ratings 53 min.
[Fruit crumble]
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,7644.0/5 for 20 ratings 1 hour 11 min.
[Pear tart with almond cream]
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
74,0084.2/5 for 19 ratings 1 hour 14 min.
[Express apple tart]
Express apple tart
A fine apple tart, very quick to make.
68,214 24.6/5 for 14 ratings 54 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-01-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page