1,566 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Swiss meringues

Name: Swiss meringues
Prep time: 32 min
Cook time: 45 min
Total time: 1 h 17 min
Yield: 150 g
Cuisine: French
Ingredients: 60 g egg white; 100 g icing sugar; powdered cocoa

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.).

138 K 4.1/5 (23 reviews)

1 hour 20 min. difficulté

Easy

0.50 €

150 g

3 Ingredients

Last modified on: June 2^nd 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.

When should you start or finish this recipe?

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.

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.

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	3 RDI=1 %	100 RDI=9 %	0	410 RDI=20 %	1,730 RDI: 20 %
Per 100 g	1 RDI=1 %	60 RDI=6 %	0	260 RDI=10 %	1,080 RDI: 10 %

Possible allergens in this recipe: egg

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: How to dust, Brioche slices with almond cream, Amaretti, Arizona cupcakes, Amaretti almonds and lemon, ... See them all 63

Egg white

Like these other recipes: Viennese Shortbread, Clafoutis "Marie-Antoinette", Croquants de Cordes, Verrine of avocado mousse and crab, Ice-cream Vacherin, ... See them all 54

Other recipes you may also like

Oat shortbread biscuits

Little biscuits with home-made oat flour (made from rolled oat flakes).

February 21^th 2011298 K 15 2 hours 45 min.

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand.

May 28^th 2012341 K5 3 hours 9 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

February 21^th 2011282 K3.9 50 min.

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.

July 27^th 2013521 K5 50 min.

European glass

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me).

August 15^th 2010247 K5 2 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.