Swiss merengue

8 servings
30 min
90 min
Very gooey Swiss merengue cookies


Number of serving: 8

For approximately 30 small pieces:

5 Egg whites

1/2 tsp Cream of Tartar

240 g Icing Sugar

You can add one of these for taste:

1/2 tsp Vanilla Extract

or 1/2 tsp Coffee Extract

or 1/2 tsp Strawberry Extract

or 1/2 tsp Orange Extract

or 1/2 tsp Cocoa Powder

or 1/2 tsp Almond Extract


  • Beat the egg-whites in a glass- or metal bowl. When the egg-whites are almost stiff add the cream of tartar and go on beating. The slowly add the sugar, go on beating. I use the Kenwood machine or else my arm would fall off.
  • You know the merengue is ready when you can rub some between your fingers and you can feel no sugar.
  • I divided my dough into three and made one part vanilla, the second coffee and the third strawberry. Fill the dough into a piping bag with a tip inserted and pipe onto a baking sheet.
  • Bake at 110 C for 90 minutes, then turn off the oven and leave the Merengue inside but with slightly open door for another 10 minutes. Then let them dry over night.
  • If you make them in advance keep them in an airtight container.

    We usually serve them with whipped cream and/or Vermicelles (sweetened chestnut puree)
  • Merengue are small egg-white cookies; very famous in Switzerland and eaten with whipped cream or Vermicelles (sweetened chestnut puree). You can easily bake them 2 days in advance.

    They are called Merengue after the town Meiringen in Switzerland, where an Italian baker invented them.


Swiss Merengue, photo 1
Swiss Merengue, photo 2
Swiss Merengue, photo 3


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