This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.).
137 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 €
Change currency:
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
Like these other recipes: Calissons, Sweet pastry, Tiramisu balls, Toasted almond cake, Succès praliné (praline meringue), ... See them all 62
Egg white
Like these other recipes: Croquants de Cordes, How to add beaten eggs whites to a mixture, Marzipan (almond paste), Piped petits-fours, Amiens macaroons, ... See them all 53
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025356 K5 1 hour 15 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016257 K4.4 2 hours 2 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020340 K5 2 hours 25 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons. May 30th 2020316 K 24.3 2 hours 1 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.62 M 714.6 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a 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.