🇨🇭 Switzerland recipe
Meringue with Double Cream
The meringues of the Gruyere region are legendary, and when paired with the area's thick, unctuous double cream, they form one of Switzerland's most iconic desserts. These are not the crisp, brittle meringues of French cuisine but rather large, snow-white shells with a crackling exterior that yields to a soft, marshmallow-like center. The double cream of Gruyere has a remarkable 50 percent fat content and a rich, almost nutty flavor that no ordinary whipped cream can replicate.
Prep30 mins
Cook1 hr 30 mins + 1 hr cooling
Serves8
Difficultyeasy
Ingredients
- 6 large egg whites, at room temperature
- 350g caster sugar
- 1 teaspoon white wine vinegar or lemon juice
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- For serving: 500ml Gruyere double cream (or the best quality heavy cream available, at least 45 percent fat if possible)
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 4 g
- Carbs
- 44 g
- Fat
- 22 g
