Swiss Meringues (Meringues Schalen)

HeatherFeather's Note:

Adapted from Betty Crocker's International Cookbook. I had something similar at a wonderful local Swiss restaurant.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 3 egg whites
• ¼ teaspoon cream of tartar
• ¾ cup granulated sugar
• ¾ cup heavy cream , chilled
• 2 tablespoons powdered sugar
• 1 ½ cups sliced strawberries

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.

Reviews

[LAURIE]

Heather I have been looking for this recipe for ages. Made them into heart shapes using a pastry bag and was so EZ and so special for Valentines Day. A small dollop of chocolate ice cream, the whipped creama and the strawberries. Super special "fancy" dessert....TY bunches!

[Elisabetta47]

The ingredient proportions and cooking times and directions are perfect! I doubled everything, added 1 tsp of vanilla and used superfine sugar. They were the fluffiest, crisp-on-the-outside, soft inside merinques I've made since making them ala Fannie Farmer when I was a Girl Scout. This recipe gets 5 stars and a Cooking Badge!

[KristinB]

Thanks so much for posting!! I actually lived in the canton that is famous for these... of course, the Swiss way is to put two together with unsweetened whipped cream (which took some getting used to!!!LOL).