Swiss merengue
Very gooey Swiss merengue cookies
Ingredients
8
For approximately 30 small pieces:
You can add one of these for taste:
You may like
Pink panthers, mini strawberry swiss rolls
Preparation
Preparation30 min
Cook time1 h 30 m
- 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.
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Mention @petitchef_en and tag #petitchef
You may like
- Pink panthers, mini strawberry swiss rolls
- Orange swiss roll from portugal - torta de laranja
- Banana split, an exquisit dessert
- Number cake
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