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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.).

136 K 4.0/5 (22 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?

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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 %