Meringues à la Crème de Gruyère
Meringues mit Nidelzeltli (meh-RANG ah lah KREM deh grew-YAIR)
Meringues with Double Cream
Crisp, snow-white meringue shells paired with thick Gruyère double cream, a legendary Swiss dessert from the Bernese Alps.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: porcelain plate
Garnishes: fresh berries, mint sprig
Accompaniments: double cream
Instructions
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1
Preheat oven to 100°C (210°F). Line baking sheets with parchment.
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2
Whisk egg whites until stiff peaks form. Gradually add sugar, 1 tbsp at a time, whisking until glossy and firm.
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3
Fold in vinegar and vanilla.
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4
Pipe or spoon large rounds onto baking sheets.
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5
Bake for 1.5-2 hours until dry and crisp but still white. Turn off oven and leave meringues inside to cool completely.
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6
Serve meringues sandwiched or topped with thick double cream and fresh berries.
Did You Know?
The town of Meiringen in the Bernese Alps claims to have invented meringue, and the similarity between the names is no coincidence.
Chef's Notes
Equipment Tips
- stand mixer or hand mixer
- piping bag
- baking sheets
Garnishing
fresh berries, mint sprig
Accompaniments
double cream
The Story Behind Meringues à la Crème de Gruyère
The Swiss town of Meiringen claims the invention of meringue, attributed to Italian confectioner Gasparini who worked there in the 17th century. Whether or not this origin story is true, Switzerland made meringues its own by pairing them with the extraordinarily thick double cream from Gruyère. This combination became one of Switzerland's most iconic desserts, served at alpine inns and pastry shops across the country.
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