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.).
92K 22 4.0
Last modified on: June 2nd 2015
Keywords for this recipe:MeringueSwissEgg whiteSugarBain-marieFor 150 g, you will need:
- 0
60 g egg white - 1
100 g icing sugar - 2
powdered cocoa (optional) - Total weight: 160 grams
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 412 Kcal or 1,725 Kj | 3 gr | 100 gr | 0 gr |
| 21 % | 1 % | 9 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 258 Kcal or 1,080 Kj | 2 gr | 63 gr | 0 gr |
| 13 % | 1 % | 6 % | 0 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Stuffed prunes, Calissons, Sweet pastry, Brioche slices with almond cream, Half-cooked chocolate cake with raspberry coulis, ... All |
 | Egg white: You can get more informations, or check-out other recipes which use it, for example: Stuffed prunes, Yvetot Douillons, Strawberry sorbet, Chocolate mousse with hazelnuts, Royal icing, ... All |
Other recipes you may also like
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.197K5 1 hour 35 min. October 3rd 2010
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.277K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.299K4.0 1 hour 11 min. February 21th 2011
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".320K4.2 1 hour 14 min. March 17th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-10-03)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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 e-mail address 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.