🇨🇭 Swiss Cuisine

Meringues à la Crème de Gruyère

Meringues with Double Cream

Prep Time 30 min
Servings 6
Difficulty Medium
Calories 352 kcal

Crisp, snow-white meringue shells paired with thick Gruyère double cream, a legendary Swiss dessert from the Bernese Alps.

Ingredients

Instructions

  1. 1 Preheat oven to 100°C (210°F). Line baking sheets with parchment.
  2. 2 Whisk egg whites until stiff peaks form. Gradually add sugar, 1 tbsp at a time, whisking until glossy and firm.
  3. 3 Fold in vinegar and vanilla.
  4. 4 Pipe or spoon large rounds onto baking sheets.
  5. 5 Bake for 1.5-2 hours until dry and crisp but still white. Turn off oven and leave meringues inside to cool completely.
  6. 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.