1,568 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: Brioche slices with almond cream, Mirlitons, Moist Lemon Cake, Croute à thé, Paris-Brest, ... See them all 63

Egg white

Like these other recipes: Amiens macaroons, How to beat egg whites, Peach and verbena feuilleté, Chocolate madeleines, Macaronade mixture, ... See them all 54

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.

August 28^th 2025357 K5 1 hour 15 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.

January 1^st 2025318 K 24.5 3 hours 8 min.

News list of cooking-ez.com

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