Meringue Suisse

I very often make French or Italian meringue. Today, I tried for the first time the Swiss one.

Please, don’t throw away the egg white you don’t use: Keep them few days in your fridge or freeze them. Then you will always have some, just in case…


  • 150 gr egg white
  • 300 gr sugar



  1. Place the egg whites and sugar into a stainless steel bowl. Beat with a wire whisk over hot water (Bain Marie) until the mixture is warm and the sugar is dissolved, for 5 minutes.
  2. Transfer the mixture to the mixing bowl and whip at high speed until stiff peaks form and the meringue is completely cool (it takes 10 minutes). The meringue should be very glossy.
  3. Transfer the mix into a piping bag fitted with the tip of your choice.


4.Pipe the meringue shapes onto parchment lined sheet-pan and bake them in a very low  temperature oven (200 degrees F.) for 2-3 hours. They must be dry and crisp!

In Switzerland, we enjoy those meringues with a spoon of  crème double ( minimum 45% fat) and red fruits: a famous dessert , crunchy, creamy and fruity! We can’t do more simple…but where can we find such a cream, here, in US ???


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