Gruyère Double Cream Meringues
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
Allergen information: may contain eggs, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store unfilled meringues in an airtight container at room temperature; store Gruyère cream separately in the refrigerator.
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