Base Sweet Base Meringue

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Lenôtre’s Swiss Meringue

A recipe by Lenôtre
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Lenôtre’s Swiss Meringue

FX (François-xavier)

About this recipe

This is an easy Meringue, the Swiss Meringue

Lenôtre’s Swiss Meringue

Swiss Meringue is sort of "between" the French Meringue and the Italian Meringue

Lenôtre’s Swiss Meringue

Swiss Meringue can be flamed for decoration, unlike French Meringue, and like Italian Meringue, but is definitely easier to make, and I find it creamier and more delicious !

Lenôtre’s Swiss Meringue

Source of the recipe

I found this recipe in a great book, a classic that was written by Lenôtre in the 70s

This book became an instant hit in France, and since then, bakers are trying to acquire the last books on the second hand market. A great book from the pastry star Lenôtre, that contains fantastic recipes

To purchase online, see HERE

Lenôtre’s Swiss Meringue


To purchase the book online:

Faites votre pâtisserie comme Lenôtre

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Some of these old books contain great recipes and techniques : That's the case of this book

Lenôtre’s Swiss Meringue


The recipe is on page 33

Lenôtre’s Swiss Meringue

Lenôtre’s Swiss Meringue

Chef: Lenôtre Preparation Time: 15 Minutes Cooking Time: 10 Minutes Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Meringue, 
Ingredients

  • Meringue with 4 whites

  •   4 Egg Whites. ½ Cup or 120 grams
  •   1 Cup Sugar (250 grams)

  • Meringue with 2 whites

  •   2 Egg Whites. 4 Tablespoons or 60 grams
  •   ½ Cup Sugar (125 grams)

  • Meringue with 3 whites

  •   3 Egg Whites. ⅓ Cup or 90 grams
  •   ¾ Cup Sugar (187.5 grams)

  • Meringue with 5 whites

  •   5 Egg Whites. ⅔ Cup or 150 grams
  •   1 ½ Cup Sugar (312.5 grams)

  • Meringue with 6 whites

  •   6 Egg Whites. ¾ Cup or 180 grams
  •   1 ⅔ Cup Sugar (375 grams)
    • You will need...
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    Steps

    1. For this recipe, you may use a stand mixer (like a Kitchen Aid appliance) with a whisk, or an electric beater

    Lenôtre’s Swiss Meringue Lenôtre’s Swiss Meringue

    2. Pour into the mixing bowl of the stand mixer the Egg Whites (4) and the Sugar (1 Cup or 250 g)

    Lenôtre’s Swiss Meringue Lenôtre’s Swiss Meringue

    The double boiler

    3.  Warm water in a saucepan, on medium heat

    4. Place the bowl onto the saucepan with the cooking water

    5.  Make sure the water does NOT touch the bowl (it would cook instantly the whites)

    Lenôtre’s Swiss Meringue Lenôtre’s Swiss Meringue

    Large Mixing Bowls, Stainless SteelDeBuyer Whisk

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    6. Keep beating with a wire whip

    7. The Egg Whites start to cook, keep beating

    8. You need to check the temperature, while you are beating

    9. As soon as the temperature reaches 125 °F / 50 °C, remove the bowl

    Lenôtre’s Swiss Meringue Lenôtre’s Swiss Meringue Lenôtre’s Swiss Meringue Lenôtre’s Swiss Meringue

    Digital Laser Infrared ThermometerMatfer Pocket Digital Thermometer

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    10. Beat at Maximum Speed

    11. The Egg Whites becomes fluffy and increase in volume

    12. After a few a few minutes, the bowl has cooled down

    Lenôtre’s Swiss Meringue Lenôtre’s Swiss Meringue Lenôtre’s Swiss Meringue Lenôtre’s Swiss Meringue

    KitchenAid 7-Quart Stand MixerHand Mixer

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    Result

    That's it !

    You may use right away to decorate your desserts, and flame with a blowtorch (or, a hair dryer...)

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    All recipes made with swiss meringue

    Meringue Lemon Tart (like in Vézelay)

    The other recipes for Meringues

    The Pavlova Meringue

    Lenotre’s French Meringue

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    Lenôtre’s Swiss Meringue

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