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.).
134 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: Croute à thé, Amiens macaroons, Armagnac marzipan, Millefeuille, Ardéchois, ... See them all 62
Egg white
Like these other recipes: Meringues, How to beat egg whites, Yvetot Douillons, Almond dacquoise, Pistachio madeleines, ... See them all 52
Other recipes you may also like
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 27th 2013516 K5 50 min.
Meringues
A very simple recipe but which always impresses. June 10th 2019408 K4.5 4 hours 20 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012795 K 43 25 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011772 K3.5 8 min.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven. August 21th 2019398 K4 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.