Meringue Suisse

Recipe from: 9/1/1993 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 4
    egg whites
  • 240
    castor sugar
  • extra castor sugar for dredging
  • baking sheets and baking paper
  • 250
    Chantilly cream (see recipe)


1. Preheat oven to 110 ºC and place baking paper on top. 2. Using a grease-free bowl and dry whisk, whisk egg whites until stiff but not dry. Add one teaspoon of castor sugar for every egg white used, whisk again until very stiff and shiny. 3. Using a large metal spoon, carefully fold in rest of sugar. Fill a piping bag with enough meringue mixture and pipe small meringues onto paper. This can also be done with two metal spoons. 4. Dredge lightly with castor sugar and allow to stand for a minute. Bake for 1 to 2 hours depending on size of meringues, or until ready to come away from the paper easily. Turn oven off and open oven door slightly, leaving meringues to dry overnight. 5. When cold, sandwich meringues together in pairs with Chantilly cream.

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