Dessert

Gruyère Double Cream Meringues

Name: Gruyère Double Cream Meringues
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: swiss
Ingredients: 3 pcs egg white room temperature; 100 g caster sugar; 1 tsp cornstarch; 0.5 tsp white wine vinegar; 250 ml double cream chilled; 50 g gruyère cheese finely grated; 1 pinch black pepper freshly ground

These delicate meringues offer a unique savory-sweet experience, pairing light, crisp meringue shells with a rich, tangy Gruyère-infused double cream. It's an elegant dessert that showcases classic Swiss flavors. The contrast of textures and tastes makes for a sophisticated treat.

An original recipe by Forkin

Total time: 2 hr 55 min
Serves: 4
Difficulty: Medium
Per serving: 377 kcal

VegetarianGluten-free

Allergen information: may contain eggs, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meringue

3 pcsegg white, room temperature
100 gcaster sugar
1 tspcornstarch
0.5 tspwhite wine vinegar

filling

250 mldouble cream, chilled
50 ggruyère cheese, finely grated

garnish

1 pinchblack pepper, freshly ground

Equipment

piping bag (optional) · large bowl · spatula · baking sheet · parchment paper · electric mixer

The method

Step by step

1
Preheat your oven to 120°C (250°F) and line a baking sheet with parchment paper.
About 10 min
Cook’s note: Ensure your oven is fully preheated for even baking.
2
In a very clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form.
About 3 min
Cook’s note: Any trace of fat can prevent the egg whites from whipping properly.
3
Gradually add the caster sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and stiff peaks form.
About 7 min
Cook’s note: Adding sugar slowly prevents the meringue from collapsing and helps it dissolve fully.
4
Gently fold in the cornstarch and white wine vinegar until just combined.
About 1 min
Cook’s note: Overmixing at this stage can deflate the meringue.
5
Spoon or pipe six equal mounds of meringue onto the prepared baking sheet, creating a slight indentation in the center of each for the filling.
About 4 min
Cook’s note: Use a piping bag for neater meringues, or two spoons for a rustic look.
6
Bake for 90 minutes, then turn off the oven and leave the meringues inside with the door slightly ajar for at least 1 hour, or until completely cool and dry.
About 2 hr 30 min
Cook’s note: Allowing them to cool slowly in the oven prevents cracking and ensures a crisp texture.
7
While the meringues cool, prepare the Gruyère cream. In a cold bowl, whip the double cream until it holds soft peaks.
About 3 min
Cook’s note: Ensure the cream is very cold for best whipping results.
8
Gently fold in the finely grated Gruyère cheese.
About 1 min
Cook’s note: Do not overmix, just combine until uniform.
9
Once the meringues are fully cooled, fill each with a generous spoonful of the Gruyère cream.
About 2 min
Cook’s note: Fill just before serving to maintain the meringue's crispness.
10
Garnish with a pinch of freshly ground black pepper.
About 1 min
Cook’s note: The pepper adds a lovely aromatic contrast to the sweet meringue and savory cream.

Per serving

Nutrition

50%Score

Calories: 377.3kcal
Protein: 7.5g
Carbs: 28.3g
Fat: 27.1g
Fibre: 0g
Sugar: 27g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store unfilled meringues in an airtight container at room temperature; store Gruyère cream separately in the refrigerator.