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.).
136 K 4.0/5 (22 reviews)
1 hour 20 min.
Easy
0.50 €
150 g
3 IngredientsLast 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
Times for this recipe
Preparation: 25 min.
Resting: 10 min.
Cooking: 45 min.
All in all: 1 hour 20 min.
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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.
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.
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 cooking parchment using a forcing bag.
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.
Keeping: After Gaston Lenôtre.
Source: Home made.
How much will it cost?
- For 150 g : 0.55 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Icing sugar
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Egg white
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