Meringues with Double Cream (Meringues à la Crème Double)
Local name: Meringues à la crème double
In short: Large, crisp-shelled meringues with a soft center, served with a thick spoonful of double cream and fresh berries, a classic of the Gruyère region. It takes about 1 h 55 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 1 h 30 min
- Resting
- 1 h
- Total
- 1 h 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 305 kcal
Meringues with double cream are the dessert of the Gruyère region in French-speaking Switzerland, where rich local cream is spooned over big, pale meringues. The meringues bake slowly at a low temperature so that they dry without browning, leaving a crisp shell and a soft, marshmallowy center. The cream is thick enough to stand in a spoon, and berries add a fresh contrast.
Instructions
- Heat the oven to 100°C (210°F) and line two baking sheets with baking paper.
- Beat the egg whites with the salt and lemon juice in a spotless, dry bowl until soft peaks form.
- Add the sugar one tablespoon at a time, beating well after each addition. Continue for 8 to 10 minutes, until the meringue is stiff and glossy and a little rubbed between your fingers feels smooth, not gritty.
- Spoon 8 large mounds about 8 cm (3 in) wide onto the sheets and press a shallow hollow into the center of each with the back of the spoon.
- Bake for 1 1/2 hours, until the shells are dry and crisp and lift off the paper easily. Turn off the oven and leave the meringues inside with the door closed until completely cool, at least 1 hour.
- Lightly whip the cream just until it holds soft, spoonable peaks. Serve each meringue with a generous spoonful of cream and a few berries.
Tips
- Make sure the bowl and whisk are completely grease-free and that no yolk gets into the whites. Even a trace of fat stops egg whites from whipping.
- Dry days give the best results, because humidity softens meringues. Store the unfilled shells in an airtight tin for up to 2 weeks and add the cream only when serving.
Questions and answers
What is double cream?
A very rich cream with about 45% fat, thick enough to hold a spoon. In the US, use heavy whipping cream beaten to soft peaks, or a spoonful of crème fraîche.
Why did my meringues crack or weep?
Cracks come from an oven that is too hot or from sudden temperature changes, and weeping comes from undissolved sugar or humid air. Add the sugar slowly and let the meringues cool in the oven.
Can I make meringues ahead?
Yes. Baked meringue shells keep in an airtight container for 2 weeks. Whip the cream and assemble just before serving.
How long does it take to make Meringues with Double Cream (Meringues à la Crème Double)?
About 1 h 55 min in total: 25 min of preparation and 1 h 30 min of cooking.
How many calories are in Meringues with Double Cream (Meringues à la Crème Double)?
About 305 kcal per serving, with 3 g of protein, 32 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 32 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 31 g |
| Sodium | 70 mg |
Estimated values, calculated from the ingredients.
