Swiss Meringues (Meringues Schalen)

“Adapted from Betty Crocker's International Cookbook. I had something similar at a wonderful local Swiss restaurant.”
READY IN:
2hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover a cookie sheet with parchment paper.
  2. Beat egg whites and cream of tartar until foamy.
  3. Beat in the sugar, 1 Tbsp at a time; continue to beat until stiff and glossy.
  4. Don't under beat!
  5. Using a 1/4 cup measure, drop small mounds of meringue batter onto the parchment.
  6. Try to get then into circular or oval shapes, using an icing spatula if needed.
  7. Bake at 225 F (preheated) for 1 hour, then turn off the oven and leave them inside for 1 hour without opening the oven door.
  8. Remove meringues from baking sheet and press an indentation in the base of each- using your thumb gently.
  9. Let cool to room temperature.
  10. Beat cream and powdered sugar together until stiff.
  11. Fold 1/4 of the sliced fruit into the whipped cream and use to fill the indentations on the cooled meringues.
  12. Decorate with remaining berry slices.
  13. Fill meringues only when ready to serve.

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