1,525 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.).

133 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?

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: Arizona cupcakes, Diamond biscuits, Armagnac marzipan, Nanou's chocolate cake, Amiens macaroons, ... See them all 62

Egg white

Like these other recipes: Verrine of avocado mousse and crab, Almond tuiles, Yvetot Douillons, Pistachio madeleines, Coconut paste, ... See them all 52

Other recipes you may also like

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.68 M 74.3 4 hours 40 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 2012338 K5 3 hours 9 min.

Marzipan (almond paste)

Very easy to do if you have a food processor which can slice or grate a lot of things.

December 19^th 2021647 K 34.5 15 min.

Sweetcrust pastry (pâte sablée)

Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work.

July 1^st 2019500 K 23.8 35 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 20^th 2012793 K 43 25 min.

News list of cooking-ez.com

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