Swiss Strawberry Clouds: Elegant Meringue Dessert Recipe

Swiss Meringues Recipe

Overview

Swiss Meringues, also known as Meringues Schalen, are delicate, light-as-air desserts with a crisp exterior and a marshmallow-like interior. This recipe, adapted from Betty Crocker’s International Cookbook, offers a delightful twist on the classic Swiss treat. Perfect for dessert lovers seeking a low-protein option that doesn’t compromise on taste, these meringues are paired with fresh strawberries and whipped cream, making them an ideal choice for a European-inspired sweet treat.

• Total Time: 2 hours 30 minutes
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Servings: 6
• Rating: 5 stars (from 3 reviews)

Ingredients

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 3/4 cup heavy cream
• 2 tablespoons powdered sugar (for whipping cream)
• 1 1/2 cups strawberries, sliced

Instructions

1. Prepare Baking Sheet: Cover a cookie sheet with parchment paper to prevent sticking.

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2. Beat Egg Whites: In a clean, dry bowl, beat egg whites and cream of tartar until foamy. The cream of tartar helps stabilize the egg whites, ensuring a fluffy meringue.

3. Add Sugar Gradually: Gradually add granulated sugar, about 1 tablespoon at a time, while continuing to beat the mixture. Beat until stiff peaks form and the meringue becomes glossy. This step is crucial for achieving the right texture, so ensure not to underbeat.

4. Form Meringues: Using a 1/4 cup measure, drop small mounds of meringue batter onto the prepared parchment paper. Use an icing spatula to shape them into circular or oval shapes, ensuring they are evenly sized.

5. Bake: Preheat the oven to 225°F (110°C). Bake the meringues for 1 hour. After baking, turn off the oven and leave the meringues inside for another hour without opening the oven door. This slow cooling process helps dry out the meringues completely.

6. Create Indentations: Carefully remove the meringues from the baking sheet. Gently press an indentation in the base of each meringue using your thumb. This indentation will later hold the whipped cream and strawberries.

7. Prepare Whipped Cream: In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. This whipped cream will be used to fill the indentations in the meringues.

8. Assemble: Fold 1/4 of the sliced strawberries into the whipped cream. Spoon this mixture into the indentations of the cooled meringues.

9. Garnish: Decorate each meringue with the remaining sliced strawberries for a vibrant and fresh presentation.

10. Serve: It’s best to fill the meringues with the whipped cream and strawberries just before serving to maintain their crisp texture. Enjoy these Swiss Meringues as a delightful end to any meal or as a light, elegant dessert for special occasions.

Nutritional Information (per serving)

• Calories: 230.2
• Total Fat: 11.2g
  • Saturated Fat: 6.9g
• Cholesterol: 40.8mg
• Sodium: 39.1mg
• Total Carbohydrates: 31.4g
  • Fiber: 0.7g
  • Sugar: 29.4g
• Protein: 2.6g

Tips for Success

• Egg Whites: Ensure that no yolks are mixed with the egg whites, as any fat can prevent the whites from beating properly.
• Stabilization: Cream of tartar is essential for stabilizing the egg whites and creating a smooth, glossy texture.
• Cooling: Allow the meringues to cool gradually in the oven to prevent them from collapsing and to achieve a crisp exterior.

Conclusion

These Swiss Meringues are a testament to the delicate balance of texture and flavor, combining the airy sweetness of meringue with the richness of whipped cream and the freshness of strawberries. Whether you’re recreating a memory from a local Swiss restaurant or exploring new dessert possibilities, this recipe promises to deliver a taste of Swiss culinary tradition in every bite. Enjoy the process of creating these elegant treats and savor the moment of indulgence they bring to your table.