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.).
122 K 4.0/5 (22 reviews)
1 hour 20 min.
Easy
50 g
3 IngredientsLast modified on: June 2nd 2015
For 50 g, you will need:
20 ml 
35 ml 
powdered cocoa (optional)
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 20 ml egg white and 35 ml icing sugar into a food-processor bowl.
Put 20 ml egg white and 35 ml 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1 RDI=0 % | 40 RDI=3 % | 0 | 140 RDI=7 % | 600 RDI: 7 % |
| Per 100 g | 1 RDI=1 % | 60 RDI=6 % | 0 | 260 RDI=10 % | 1,100 RDI: 10 % |
How much will it cost?
- For 50 g : 0.20 €
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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
Like these other recipes: Succès praliné (praline meringue), How to add beaten eggs whites to a mixture, Pistachio powder or paste, Piped petits-fours, Peach and verbena feuilleté, ... See them all 52
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